Recipes for the Soul---Macaroni, Corn, Tomato, & Basil Salad

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< DIV> Macaroni , Corn, Tomato, And Basil Salad3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)4 medium tomatoes, cut into thin wedges5 green onions, thinly sliced1 cup thin slices halved English hothouse cucumber1 cup fresh corn kernels or frozen, thawed1-cup (packed) fresh basil leaves1/3-cup plain nonfat yogurt3 tablespoons low-fat mayonnaise1 1/2 tablespoons fresh limejuice2 garlic cloves, peeledBoil salted water in medium saucepan. Add macaroni to boiling water just until tender but still firm. Drain. Rinse under cold water.Drain well. Place macaroni in large bowl. Add tomatoes, green onions, cucumber, and corn. Combine basil, yogurt, mayonnaise, limejuice and garlic in processor until basil is finely chopped. Mix basil dressing with macaroni mixture and toss to blend. Add salt and pepper to taste. (Can be prepared 4 hours ahead. Cover and refrigerate.)Serves 4. Per serving: calories, 189; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 6 mg.

 

 

 

 

 

 

 

 

 

 

 

 

 

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