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Tricolor Pasta Salad With Cheese Dressing

Healthy.Eater's picture
  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

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1372 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 36 mg12%

Sodium 1242.9 mg51.8%

Total Carbohydrates 225 g74.9%

Dietary Fiber 25.4 g101.5%

Sugars 37.9 g

Protein 80 g160.3%

Vitamin A 643.4% Vitamin C 262.4%

Calcium 80% Iron 56.7%

*Based on a 2000 Calorie diet

Tricolor Pasta Salad With Cheese Dressing Recipe