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Ranch Pasta and Vegetable Salad Recipe |
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Try this cool, crunchy salad with either the Marinated Bean Salad or the Chicken Remoulade for a complete meal.
If you can find multicolored corkscrew macaroni, that will make this dish even more colorful. A true feast for the eyes!
Ingredients 6 ounces corkscrew pasta, uncooked 1/4 pound fresh snow peas, trimmed (about 1 1/2 cups) 1 1/2 cups broccoli flowerets 1 cup sliced fresh mushrooms 1 cup cherry tomato halves 2 medium yellow squash, trimmed and cut into 2-x 1/4-inch strips 3/4 cup nonfat buttermilk 1/2 cup 1% lowfat cottage cheese 2 teaspoons white wince vinegar 1 clove garlic, chopped 1/4 teaspoon salt 1 green onion, chopped (about 1/3 cup) 1 jalapeno pepper, seeded and chopped (about 2 tablespoons) 1/3 cup chopped fresh cilantro or parsley
Method Cooked pasta according to package directions, omitting salt and fat. Drain; rinse under cold water, and drain again. Place in a large bowl.
Blanch snow peas, broccoli, and squash in boiling water 30 seconds; drain and rinse under cold water to stop cooking process. Drain well; add to pasta.
Process buttermilk and next 4 ingredients in an electric blender until smooth; add green onion, jalapeno, and cilantro process until minced. Pour over pasta mixture, and toss. Cover and refrigerate at least 2 hours.
Per Serving : 3 mg cholesterol, 23 g Carbohydrates, 125 Calories, 1 g Fat(0 g saturated), 170 mg Sodium, 7 g Protein |
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