Tricolor Pasta Salad With Cheese Dressing Recipe
I got this Tricolor Pasta Salad With Cheese Dressing recipe from my neighbor who is an excellent cook. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The Tricolor Pasta Salad With Cheese Dressing is made with Pasta which can be easily found at any grocery store. You must try this recipe.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
8 ouncestricolorrotini, medium-size pasta shells, or elbow macaroni
4 cups cauliflower florets (8 ounces)
3 medium-size carrots, peeled and thinly sliced on the diagonal
2 medium-size stalks celery, thinly sliced on the diagonal
1 small yellow summer squash, halved and thinly sliced on the diagonal
For the dressing:
1 cup low-fat (1% milkfat) cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons apple juice
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 1/4 teaspoons dried basil, crumbled
1/4 teaspoon each salt and black pepper, or to taste
2 green onions, including tops, sliced (optional garnish)
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.
