I had a wonderful light macaroni salad at Cafe Amsterdam in Anchorage, and have been trying to recreate it ever since.  This is the best version, though it isn’t the same.

Ingredients:

1 box organic elbow macaroni

3 cups organc frozen corn, thawedMacaroni Salad

2 medium organic tomatoes, seeded and chopped

1 cup organic seedless English cucumber, chopped

1/3 cup plain greek yogurt

3 tbs low fat mayo

juice of one organic lime

fresh organic basil

How I made it:

Boil the pasta according to the box.  (I bought Barilla, and it turned out to have a lovely swirl pattern to the elbow nodles.)

Blend the yogurt, mayo and lime juice to make a dressing.

When the pasta is done, drain, rinse, and drain it again.  I actually let it sit in the colander a bit to make sure it was dry.  Pour pasta into a large salad bowl. 

Scoop most, but not all, of the dressing into the bowl with the pasta and toss to coat. 

Add the corn and toss again.

Add the chopped tomato and cucumber to the mixing bowl with the last little bit of dressing.  Toss gently to coat, then add to the pasta.  Toss one last time so that everything is well distributed through the salad.

Take one bundle (not too big, not too small, just right) of basil.  Roll leaves tightly together.  With kitchen shears, snip basil over the salad to make a sort of herb confetti on top.

The results:

A light and refreshing pasta salad perfect for summer.  Quite a hit.

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