12 Jun 2009
|Elbow macaroni||1⁄2 Pound, cooked al dente and well drained in a colander|
|Frozen corn kernels||1⁄2 Cup (8 tbs), cooked|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic cloves||1 , minced|
|Ground basil||1 Teaspoon|
|Cayenne pepper||1 Pinch|
1. Combine macaroni, corn, carrots, red onion, red pepper, and celery.
2. Combine mayonnaise, yogurt, lemon juice, garlic, basil, and cayenne.
3. Toss dressing with macaroni mixture. Chill for 1 hour before serving.
Vegetable-Macaroni Salad Recipe