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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper. Ingredients:
1 cup cooked elbow macaroni |
1 medium tomato, seeded and chopped |
1/2 cup chopped seeded cucumber |
1/2 cup chopped sweet red pepper |
2 tablespoons minced fresh basil |
1 tablespoon minced fresh parsley |
2 tablespoons fat-free mayonnaise |
2 teaspoons olive oil |
1 teaspoon balsamic vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.
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