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Macaroni, Tomato, Corn And Basil Salad


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  • 3/4 cup uncooked elbow macaroni - (abt 3 1/2 oz)
  • 4 medium tomatoes cut thin wedges
  • 5 green onions thinly sliced
  • 1 cup thin slices halved English hothouse
  • cucumber
  • 1 cup fresh corn kernels or frozen thawed
  • 1 cup fresh basil leaves - (packed)
  • 1/3 cup plain nonfat yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons fresh lime juice
  • 2 garlic cloves peeled
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

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.)

This recipe yields 4 servings.

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

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