Stuffed Pasta Shell Salad Recipe
Ingredients
| Uncooked jumbo macaroni shells - 8 (1 1/2 ounces), cooked according to package directions and drained | ||
| Reduced-calorie Italian dressing - 2 tablespoons (30 calories per tablespoon) | ||
| Cottage cheese | 2/3 Cup (16 tbs) | |
| Ricotta cheese - 1/2 cup part-skim | ||
| Scallions | 2 Tablespoon, minced | |
| Parmesan cheese | 2 Teaspoon, grated | |
| Lemon juice | 1 Teaspoon | |
| Lemon peel | 1/8 Teaspoon, grated | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
MAKING
1) In shallow glass or stainless-steel bowl add macaroni shells and dressing.
2) Toss the mixture to coat.
3) Cover with plastic wrap and marinate in refrigerator until chilled.
4) In a small bowl mix remaining ingredients.
5) With a slotted spoon remove shells from bowl. Keep aside the dressing.
6) Fill 1/8 of cheese mixture into each shell.
SERVING
7) Arrange shells on a serving platter and drizzle reserved dressing over top.
1) In shallow glass or stainless-steel bowl add macaroni shells and dressing.
2) Toss the mixture to coat.
3) Cover with plastic wrap and marinate in refrigerator until chilled.
4) In a small bowl mix remaining ingredients.
5) With a slotted spoon remove shells from bowl. Keep aside the dressing.
6) Fill 1/8 of cheese mixture into each shell.
SERVING
7) Arrange shells on a serving platter and drizzle reserved dressing over top.
Chef
