Cannellini and Macaroni Salad

Author

NuWave

Servings

4-6

Category

Side Dishes

Ingredients

• ½ cup extra-virgin olive oil, divided
• 2 cups small elbow macaroni
• 1 pound plum tomatoes, halved lengthwise
• 3 tablespoons red wine vinegar
• 6 tablespoons chopped fresh basil
• 1 garlic clove, minced
• 1 (15-ounce) can cannellini (white kidney beans), rinsed, drained
• ½ cup chopped red onion
• ¼ cup mixed blend olives, chopped and pitted
• cup chopped fresh Italian parsley
• Kosher salt and freshly grounds black pepper to taste

Directions

1. Place pot of water on PIC and bring to a boil on Max/Sear. Cook macaroni according to package directions.
2. Place Cast Iron Grill on PIC and heat on Medium-High (375°F) for 1 minute.
3. Brush cut side of tomatoes with oil and sprinkle with salt and pepper.
4. Place tomatoes on grill and cook for about 1-2 minutes, just until heated through.
5. Transfer tomatoes to shallow dish to cool, then cut into 1-inch slices, set aside.
6. In separate bowl, mix beans, onion, olives, parsley, set aside.
7. Drain macaroni and rinse under cold water to stop the cooking process.
8. Transfer macaroni to large bowl, along with tomatoes, set aside.
9. In separate small bowl, or small cup of NuWave Twister, blend vinegar, basil, and garlic together until combined.
10. Add macaroni, tomatoes and dressing to bean mixture and toss to combine.
11. Season with salt and freshly ground black pepper.