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Macaroni Salad With Summer Tomatoes

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salad dairy free nut free vegan vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 tablespoons extra virgin olive oil , divided

2 tablespoons thinly sliced fresh basil

2 teaspoons minced garlic , divided

8 ounces uncooked medium elbow macaroni

1/8 teaspoon salt

1/2 teaspoon sugar

4 cups chopped seeded tomatoes (about 6 tomatoes)

1 tablespoon minced fresh basil

3/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 slice white bread

3 tablespoons white balsamic vinegar

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