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Macaroni Vegetable Toss
Source: dLife

A version of the typical deli macaroni salad, this one is generous with vegetables and a creamy light dressing.

Prep Time: 35 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 209.5
Total Carbs 33.5 g
Dietary Fiber 2.2 g
Sugars 4.5 g
Total Fat 4.4 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 92.7 mg
Protein 8.2 g
Sodium 420.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  dry penne pasta
0 1/2 cup  low fat cottage cheese
0 1/4 cup  light mayonnaise
1 tbsp  cider vinegar
1 tbsp  olive oil
1 each  medium garlic cloves
1 cup  fresh broccoli florets
1 cup  Asparagus, fresh
1 cup  chopped tomato
0 1/2 cup  fresh cucumber, peeled and chopped
0 1/4 cup  fresh chopped celery
2 each  scallions
1 each  Pickles, dill
1 tbsp  fresh dill weed
1 pinch  salt and pepper
  1. Bring a large pot of water to a boil and cook the penne until al dente. Drain the pasta, rinse it with cold water, and set aside.
  2. Combine the cottage cheese, mayonnaise, vinegar, oil and garlic in a blender or food processor, puree until smooth, and set aside.
  3. Steam the broccoli for about 5 minutes, until crisp-tender and still bright green. Remove the broccoli, briefly submerge it in cold water, and set aside to drain. Likewise, steam the asparagus until just tender, submerge for about 30 seconds in cold water, and drain.
  4. Mix together the pasta, the pureed cheese mixture, and all of the salad ingredients in a serving bowl. Chill for 20 minutes, until the flavors marry.

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