Tricolor Pasta Salad With Cheese Dressing
|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|
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.