Tricolor Pasta Salad With Cheese Dressing Recipe
Ingredients
| Elbow macaroni/Tricolor rotini/medium-size pasta shells | 8 Ounce | |
| Cauliflower florets | 8 Ounce (4 Cups) | |
| Carrots | 3 Medium, peeled and thinly sliced on the diagonal | |
| Celery stalks | 2 Medium, thinly sliced on the diagonal | |
| Yellow summer squash | 1 Small, halved and thinly sliced on the diagonal | |
| 1% fat cottage cheese | 1 Cup (16 tbs) | |
| Grated parmesan cheese | 2 Tablespoon | |
| Apple juice | 2 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| Dijon mustard | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Dried basil | 1 1⁄4 Teaspoon, crumbled | |
| Black pepper | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Directions
1 Bring a stockpot of water to a boil, then add the pasta.
When the water returns to a boil, add the cauliflower and carrots and cook for 4 minutes.
Add the celery and cook 3 minutes more or until the pasta is firm-tender.
Add the squash, remove from the heat, and drain in a colander.
Rinse well under cold water and transfer to a large bowl.
2 To make the dressing: In a food processor or blender, whirl the cottage cheese, Parmesan, apple juice, vinegar, mustard, garlic, basil, salt, and pepper until smooth.
Pour the dressing over the pasta-vegetable mixture and toss to coat.
Cover with plastic food wrap and chill for 4 hours.
Garnish with green onions if desired.
When the water returns to a boil, add the cauliflower and carrots and cook for 4 minutes.
Add the celery and cook 3 minutes more or until the pasta is firm-tender.
Add the squash, remove from the heat, and drain in a colander.
Rinse well under cold water and transfer to a large bowl.
2 To make the dressing: In a food processor or blender, whirl the cottage cheese, Parmesan, apple juice, vinegar, mustard, garlic, basil, salt, and pepper until smooth.
Pour the dressing over the pasta-vegetable mixture and toss to coat.
Cover with plastic food wrap and chill for 4 hours.
Garnish with green onions if desired.
Chef
