Macaroni salad - gh_9405

Yield: 4 servings

Measure Ingredient
½ \N (16-oz pk) elbow macaroni OR
½ \N (15-oz pk) star-shape pasta
\N \N Salt
1 cup Frozen peas
1 \N Small green pepper
1 can (16-oz) small red beans
1 \N (16-oz) container fat-free cottage cheese
½ cup Low-fat milk (1%)
1 teaspoon Coarsely ground black pepper
\N \N Lettuce leaves for garnish

ABOUT 30 MINUTES BEFORE SERVING: 1. Prepare macaron1 as label directs, using 2 t salt in water; drain.

Rinse macaroni under running cold water to cool; drain.

2. While macaroni is cooking, in small bowl, place frozen peas; cover with boiling water and let stand 5 minutes; drain. Dice green pepper.

Rinse and drain red beans.

3. In large bowl, combine macaroni, peas, green pepper, red beans, cot- tage cheese, milk, black pepper, and 1 t salt.

4. To serve, arrange salad on lettuce leaves on platter.

Each serving: About 41 5 calories, 2 g fat, 1 1 mg cholesterol, 1 245 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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