Sunday, September 5, 2010

Macaroni, Tomato, Corn and Basil Salad

Recipe from Bon Appetit Magazine and Husband-Tested in Alice Wootton’s Kitchen

Here's a delicious version of macaroni salad that is lower in fat and calories. It features late summer vegetables. Ripe tomatoes, basil, fresh corn and crisp cucumbers enhance a terrific side dish. It's very fresh tasting and cooling on a hot summer day. This is perfect for a party and just yummy for every day. All of the ingredients can be found at Lost River Market & Deli. If you are lucky enough to find purple basil (we have some growing in our garden) try it in this dish. It's especially pretty and makes the dish even more colorful.

Servings: Serves 4
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 or regular cucumbers, seeded
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves (use purple for nice color, but regular green basil works great)
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

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.)

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

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