Pasta Salad with Tomatoes

• 8 ounces uncooked medium elbow macaroni
• 3 tablespoons white balsamic vinegar
• 1 tablespoon minced fresh basil
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 3 tablespoons extravirgin olive oil, divided
• 2 teaspoons minced garlic, divided
• 4 cups chopped seeded tomato (about 6 tomatoes) 
• 1 (1-ounce) slice white bread 
• 1/8 teaspoon salt
• 2 tablespoons thinly sliced fresh basil

Preparation

1. 1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. 2. Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. 3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.