MACARONI, TOMATO, CORN AND BASIL SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Macaroni, Tomato, Corn and Basil Salad image

Categories     Salad     Pasta     Tomato     Picnic     Yogurt     High Fiber     Back to School     Basil     Corn     Summer     Chill     Healthy     Potluck     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Steps:

  • Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.
  • Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

There are no comments yet!