Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Thursday, July 18, 2019
Macaroni, Tomato, Corn, and Basil Salad
Recipe from Bon Appetit Magazine
Husband-Tested in Alice Wootton’s Kitchen
4 medium tomatoes, cut into thin wedges OR 3-4 cups
cherry tomatoes
1/3 cup plain nonfat yogurt
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.)
Labels:
Basil,
Cucumbers,
Fresh Tomatoes,
Garlic,
Limes,
Lunchbox,
Make-Ahead,
Mayonnaise,
Party,
Pasta,
Picnic,
Plain Nonfat Yogurt,
Salads,
Sides,
Sweet Corn,
Vegetarian
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