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

Prep Time

15 Minutes

Serves

5 People

Catelli Smart Veggie Macaroni View Pasta

Quick & Easy

Vegetarian

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.

Ingredients

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

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