RECIPE TITLE "Macaroni, Tomato, Corn and Basil Salad"
Bon Appetit - August 1999, courtesy of Cooks Online on Compuserve
4 servings ---
3/4 cup uncooked elbow macaroni, (abt 3 1/2 oz)
4 med tomatoes, cut thin wedges
5 green onions, thinly sliced
1 cup thin slices halved english hothouse
1 cup fresh corn kernels or frozen, thawed
1 cup fresh basil leaves, (packed)
1/3 cup plain nonfat yogurt
3 Tbsp low-fat mayonnaise
1 1/2 Tbsp fresh lime juice
2 garlic cloves, peeled
salt, to taste
freshly-ground black pepper, to taste
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.)
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