Macaroni Salad with Fresh Tomatoes and Basil

Yield: 8 Servings


8 ozs (half a standard box) of medium elbow macaroni or another medium shaped pasta

3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp minced fresh basil plus 2 Tbsp thinly sliced basil

¾ tsp salt, divided

3 Tbsp Flying Olive Extra Virgin Olive Oil of Choice such as Tuscan Herb, Basil, Garlic, Dipping Oil, a Flying Olive Single Varietal, or a Combination of Choice, divided

¼-1/2 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional

1 tsp finely minced fresh garlic, divided

4 cups chopped seeded tomatoes (about 6) such as Roma tomatoes

Freshly ground black pepper

½ cup prepared unflavored bread crumbs, or make your own from 1 slightly stale piece of bread pulsed in a blender

Freshly grated Parmesan Cheese, if desired


Cook elbow macaroni according to package directions, omitting salt. Drain and let cool.

In a small bowl, combine the Flying Olive Sicilian Lemon Balsamic Vinegar, 1 Tbsp minced basil, ½ tsp salt. Add 2Tbsp of the Flying Olive EVOO’s of Choice, ½ tsp of garlic. Whisk together. Combine the tomatoes and cooled pasta in a large bowl. Pour the dressing over the pasta/tomato mixture and toss well. Add more salt and freshly ground pepper to taste.

Heat the remaining 1 Tbsp of the Flying Olive EVOO of Choice in a nonstick skillet on medium. Add the breadcrumbs and the remaining garlic to the pan. Stirring frequently, Sauté the breadcrumbs for approximately 2-3 minutes until the crumbs are lightly browned and slightly crisp. Remove from the heat. Stir in the remaining salt. Set aside in a separate dish.

When serving the pasta, add a sprinkling of breadcrumbs, the thinly sliced basil, and Parmesan cheese, if desired. Serve.

Store the salad in an airtight container in the refrigerator.

Submitted by Barb L.