Cheese and Dairy

Macaroni, Corn, Tomato, and Basil Salad

Ingredients:

• Elbow macaroni ¾ cup uncooked

• Tomatoes, cut into thin wedges 4 medium

• Green onions, thinly sliced 5

• English hothouse cucumber 1 cup thin slices

• Fresh corn kernels or frozen, thawed 1 cup

• Fresh basil leaves 1 cup

• Yogurt 1/3 cup plain nonfat

• Mayonnaise 3 tbsp

• Fresh lime juice 1 ½ tbsp

• Garlic cloves 2 peeled

Method:

• Boil 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.

• Note: Can be prepared 4 hours ahead. Cover and refrigerate.