Instructions: Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon 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 tender but still firm to bite, 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 oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

This recipe yields 4 main-course servings.

Comments: Add a glass of rose and some crusty Italian bread to make a perfect summer lunch.

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