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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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3/4 cup uncooked elbow macaroni (about 3 1/2 oz)
4 medium tomatoes, cut into 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 (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tbsp low-fat mayonnaise
1 1/2 tbsp fresh lime juice
2 garlic cloves, peeled

Directions

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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.)
3 Per serving: calories, 189; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 6 mg. Nutritional analysis provided by Bon Appétit

Directions

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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.)

3. Per serving: calories, 189; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 6 mg. Nutritional analysis provided by Bon Appétit

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