Whole Wheat Macaroni Summer Picnic Salad
Chef David Flegel, Hyatt Regency Hotel, Calgary
Tips | 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. |
Garnish:
Fresh cilantro sprigs

Cooking Steps
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 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.
