It’s mac and cheese for summertime! Warm shell pasta delicately melts Pecorino Romano, blue and cottage cheeses into a satisfying salad. Serve warm, cold, or at room temperature ‚ÄĒ a perfect dish for your next picnic or barbeque.
Servings: 6Prep Time: 5 minutes Cook Time: 15 minutes
1 pound dried pasta shells (the mini ones!)
2 tablespoons extra virgin olive oil
1 cup grated Pecorino Romano cheese
1/2 cup blue cheese crumbles
1 (16-ounce) tub cottage cheese
1/4 cup finely chopped flat-leaf parsley
salt and pepper to taste
Cook pasta according to package directions. Drain, immediately return to pot and toss with oil, Romano cheese and blue cheese until cheese is mostly melted into the warm pasta. Transfer pasta mixture to a large bowl, add cottage cheese and parsley, and toss to combine. Taste first, then season with salt and pepper. Cool to room temperature, then cover and refrigerate until ready to serve.
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