All of the recipes on my blog have been tested in my kitchen. While there are meat, fish and poultry recipes posted, my recent posts are plant based, vegetarian, vegan. You'll find recipes that can serve your family and friends. If you wish a free copy of a recipe to print, just fill in the contact form with the name of the recipe and I'll get it to you ASAP. I will never share you information. I do this as a hobby on a volunteer basis.
Thursday, July 18, 2019
Macaroni, Tomato, Corn, and Basil Salad
Serves 4
Recipe from Bon Appetit Magazine
Husband-Tested in Alice Wootton’s Kitchen ¾ cup uncooked whole-wheat
elbow macaroni OR other bite-sized whole-grain pasta
4 medium tomatoes, cut into thin wedges OR 3-4 cups
cherry tomatoes
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
1/3 cup plain nonfat yogurt
3 Tablespoons low-fat mayonnaise
1½ 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.)
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