Macaroni, Tomato, Corn And Basil Salad

Recipe Ingredients

3/4 cup	177ml	Uncooked elbow macaroni - (abt 3 1/2 oz)
4 cups	250g / 8.8oz	Tomatoes - cut thin wedges (medium)
5		Green onions - thinly sliced
1 cup	237ml	Thin slices halved English hothouse
		Cucumber
1 cup	62g / 2.2oz	Fresh corn kernels or frozen - thawed
1 cup	40g / 1.4oz	Fresh basil leaves - (packed)
1/3 cup	78ml	Plain nonfat yogurt
3 tablespoons	45ml	Low-fat mayonnaise
1 1/2 tablespoons	22ml	Fresh lime juice
2		Garlic cloves - peeled
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

This recipe yields 4 servings.

Per serving: calories, 189; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 6 mg.

Source:
Bon Appetit, August 1999

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