Whole Wheat Macaroni Summer Picnic Salad

Name: Whole Wheat Macaroni Summer Picnic Salad
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 1 PKG (375g) CATELLI Whole Grains Macaroni; 1 can cooked black beans, strained and rinsed; 2 (300 g) cup corn kernels, canned and strained or frozen and thawed; 2 old red bell pepper, diced small; 2 avocado, diced; 2 (300 g) cups fresh blueberries; Dressing Whole Wheat Macaroni Summer Picnic Salad - Dressing; 1 (200 ml) cup fresh low fat plain yogurt; 1 fresh lemon, juiced; 10 sprigs fresh cilantro chopped; 1/2 tsp cumin powder; To taste salt and pepper

Quick & Easy Vegetarian Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Servings

5 servings

Catelli Whole Grains Macaroni

Ingredients

5 servings

1 PKG (375g) CATELLI Whole Grains Macaroni

1 cancooked black beans, strained and rinsed

2 (300 g) cupcorn kernels, canned and strained or frozen and thawed

2old red bell pepper, diced small

2avocado, diced

2 (300 g) cupsfresh blueberries

Whole Wheat Macaroni Summer Picnic Salad - Dressing

1 (200 ml) cupfresh low fat plain yogurt

1fresh lemon, juiced

10 sprigsfresh cilantro chopped

1/2 tspcumin powder

To tastesalt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In salted boiling water, add the Catelli^® Healthy Harvest^® Macaroni and cook to tender, about 13 minutes (for a salad dish, the pasta is better if it is cooked tender) and chill in the fridge.

Step 2

In a bowl, add the corn, diced bell pepper, beans, diced avocado and blueberries. Toss lightly to mix.

Step 3

Add the chilled, cooked pasta.

Step 4

Mix all the dressing ingredients in a separate bowl and season to taste. Add dressing to the pasta and toss lightly. Garnish with cilantro sprigs and serve cold.

Step 5

Season to taste and serve.

Step 6

To remove the avocado from the skin, score all the way around and split avocado. With the sharp edge of a knife, gently hit the seed and twist to remove. Place a spoon between the skin and the pulp and scoop it out following along the skin. To use any left over salad. Add a 300ml can of tomato sauce to it and mix. Put it in a casserole pan and top with grated cheese and bake in a 350 degree oven for 20 minutes.