Macaroni, Corn, Tomato & Basil Salad

• 34 cup uncooked elbow macaroni (about 3 1/2 ounces)
• 4 medium tomatoes, cut into thin wedges
• 5 green onions, thinly sliced
• 1 cup thin slices halved English cucumber
• 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
• 1 cup packed fresh basil leaf
• 13 cup plain nonfat yogurt
• 3 tablespoons low-fat mayonnaise
• 1 12 tablespoons fresh lime juice
• 2 cloves garlic, peeled

1. Boil salted water in medium saucepan.
2. Add macaroni to boiling water just until tender but still firm, drain.
3. Rinse under cold water.
4. Drain well.
5. Place macaroni in large bowl.
6. Add tomatoes, green onions, cucumber and corn.
7. Combine basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped.
8. Mix basil dressing with macaroni mixture and toss to blend.
9. Add salt and pepper to taste.
10. (Can be prepared 4 hours ahead.
11. Cover and refrigerate.
12. ).

elbow macaroni, tomatoes, green onions, thin slices halved english cucumber, fresh corn kernels, basil leaf, nonfat yogurt, lowfat mayonnaise, lime juice, garlic

Taken from www.food.com/recipe/macaroni-corn-tomato-basil-salad-40924 (may not work)