Ingredients

  • ½ pound tubular pasta
  • ½ cup low-fat cottage cheese
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup broccoli florets
  • 1 cup asparagus spears, cut in 1-inch pieces
  • 1 cup chopped tomatoes
  • ½ cup cucumbers, seeded and diced
  • ¼ cup celery, chopped
  • 2 scallions, sliced
  • 1 dill pickle, chopped
  • 1 tablespoon fresh dill (1 tsp. dried), minced
  • salt and pepper

Directions

Cook pasta according to package directions, rinse and drain.
Steam broccoli and asparagus for five minutes and plunge into cold water to stop cooking and preserve color. Drain.
Mix together pasta and vegetables. Toss with dressing made from cottage, cheese, mayonaisse, vinegar, olive oil and garlic. Chill for at least 20 minutes before serving.

Source

Moosewood

Servings/Yield

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