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Macaroni Salad Ricotta

Heart.Foods's picture
  Prepared mustard 2 Teaspoon
  Plain non-fat yogurt 1 Tablespoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Whole wheat macaroni 4 Ounce, cooked until tender, drained and chilled (1 1/2 Cups)
  Sliced ripe olives 1⁄4 Cup (4 tbs) (Or Chopped)
  Green bell pepper 1 , coarsely chopped
  Scallions with tops 2 , chopped
  Chopped fresh parsley 1 Tablespoon
  Pimiento 1 Teaspoon (Adjust As Per Taste)
  Dill 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon (Or To Taste)
  Salad greens 2 Cup (32 tbs) (Fresh Ones)

In a bowl, combine mustard and yogurt, stirring to mix well.
Add more yogurt if necessary to achieve the consistency of mayonnaise.
Add ricotta and stir to mix well.
Stir in all other ingredients except salad greens.
Divide salad greens equally among four plates.
Top with equal amounts of the macaroni mixture.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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