Ingredients Jump to Instructions ↓

  1. 3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)

  2. 4 medium tomatoes, cut into thin wedges

  3. 5 green onions, thinly sliced

  4. 1 cup thin slices halved English hothouse cucumber

  5. 1 cup fresh corn kernels or frozen, thawed

  6. 1 cup (packed) fresh basil leaves

  7. 1/3 cup plain nonfat yogurt

  8. 3 tablespoons low-fat mayonnaise

  9. 1 1/2 tablespoons fresh lime juice

  10. 2 garlic cloves, peeled

Instructions Jump to Ingredients ↑

  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.

  2. 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.)


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