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.)