Ingredients
- 1 cup cooked elbow macaroni
- 1 medium tomato, seeded and chopped
- 1/2 cup chopped seeded cucumber
- 1/2 cup chopped sweet red pepper
- 2 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh parsley
- 2 Tbsp. fat free mayonnaise
- 1 tsp. balsamic vinegar
- 1 garlic clove, minced
- Pinch tsp. salt
- Pinch tsp. pepper
Directions
In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil, and parsley.
In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours before serving.
Source: Our Canada Magazine.
By Raymonde from North Bay, Ontario
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