Angela's Italian Recipe for Cannellini and Pasta Salad with Grilled Tomatoes and Olives

Cannellini and Pasta Salad with Grilled Tomatoes and Olives
(Insalata di Pasta e Cannellini con Pomodori Grigliati e Olive)


Ingredients:

1 and 1/2 tablespoons extra-virgin olive oil 1 lb plum tomatoes, halved lengthwise 1 and 1/2 cups small elbow macaroni (about 6 ounces) 3 tablespoons red wine vinegar 6 tablespoons chopped fresh basil 1 garlic clove, minced One 15-ounce can cannellini (white kidney beans), rinsed, drained 1/2 cup chopped red onion 1/4 cup chopped pitted Kalamata olives or other brine-cured olives 1/3 cup chopped fresh Italian parsley

Directions:
Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon olive oil over cut side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces. Cook macaroni in large saucepan of boiling salted water until 'al dente', stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter. Mix beans, onion, olives, parsley, remaining 1 tablespoon olive oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve. 4 main-course servings.

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