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Whole Wheat Macaroni Summer Picnic Salad

Quick & Easy
Vegetarian
Print
Prep time
icon-clock-115 Min
Serves
icon-servings-15
Whole Wheat Macaroni Summer Picnic Salad
Catelli Whole Grains Macaroni

Ingredients

  • 1 PKG (375g) CATELLI Whole Grains Macaroni
  • 1 can cooked black beans, strained and rinsed
  • 2 cup (300 g) corn kernels, canned and strained or frozen and thawed
  • 2 old red bell pepper, diced small
  • 2 avocado, diced
  • 2 cups (300 g) fresh blueberries
  • Dressing
  • 1 cup (200 ml) fresh low fat plain yogurt
  • 1 fresh lemon, juiced
  • 10 sprigs fresh cilantro chopped
  • 1/2 tsp cumin powder
  • To taste salt and pepper

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 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.

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.