Macaroni Salad With Summer Tomatoes

From Cooking Light, August 08. DH and I thought this was great! I served with lemon-grilled chicken. YUM!

• Ready In: 22 mins
• Serves: 8

Ingredients

• 8  ounces  uncooked medium elbow macaroni
• 3  tablespoons  white balsamic vinegar
• 1  tablespoon  minced fresh basil
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon crushed red pepper flakes
• 3  tablespoons extra virgin olive oil, divided
• 2  teaspoons  minced garlic, divided
• 4  cups  chopped seeded tomatoes (about 6 tomatoes)
• 1  slice  white bread
• 1⁄8 teaspoon salt
• 2  tablespoons  thinly sliced fresh basil

Directions

1. Cook macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. Combine vinegar, 1 T. basil, 3/4 teaspoons salt, sugar and red pepper in a large bowl. Add 2T. oil and 1-1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 T. oil in a nonstick skillet over med-high heat. Add bread crumbs and remaining 1/2 teaspoons garlic to pan saute 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoons salt. Cool. Serve with pasta mixture and sliced basil.