MACARONI AND CORN SALAD
This Macaroni and Corn Salad uses puréed fresh corn to make a lighter dressing than mayonnaise for this updated take on a classic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cook macaroni in salted water until al dente. Drain, rinse, and oil lightly, and set aside. Cut tips off asparagus at an angle. Cut remaining tender part of asparagus into same-size pieces; blanch and drain. Plunge into ice water. Drain again and set aside.
- Cook corn in salted water until tender, about 5 minutes. Rinse to cool.
- In a blender, combine 1 cup of the corn along with lemon juice, vinegar, mustard, sugar, and salt and pepper to taste; blend until smooth. Slowly blend in oil. Add scallions and 1/4 cup of the chervil leaves. Adjust seasonings.
- Toss together macaroni, asparagus, remaining corn and chervil, capers, and the dressing.
MACARONI, TOMATO, CORN AND BASIL SALAD
Categories Salad Pasta Tomato Picnic Yogurt High Fiber Back to School Basil Corn Summer Chill Healthy Potluck Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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.
- 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.)
CORN PASTA SALAD
After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PASTA SALAD WITH TOMATOES AND CORN
This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.
Provided by Katie Morford
Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
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