La Leche League cookbook, again. Except with my variations, as usual. This is good to make early in the morning then let it chill all day so the flavors blend.
Servings: 6 good sized ones or morePrep Time: 20 minutes, maybe
3 1/2 cups dry whole wheat pasta
1/2 cup chopped celery
2-4 TBLP. chopped onion
2 cups total or more of any of the following: carrots, cabbage, cheese, green peppers, cucumbers, hard-cooked eggs, tuna, sprouts, etc. In chunks, grated or sliced.
Our favorite, chunked cooked chicken, shredded carrots, shredded cheddar cheese, cold peas (just rinse frozen peas to defrost and toss in salad) and alfalfa sprouts.
Yogurt-Mayo salad dressing (see separate entry, salads, condiments)
1/2 cup cottage cheese
Cook and drain pasta. Mix with other salad ingredients. Toss with Yogurt-Mayo Salad dressing. Chill several hours. Serve cold on a bed of home-grown lettuce.
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