Creamy Macaroni Salad

This is one I found in Moosewood Restaurant's Lowfat Favorites long before I did Weight Watchers for the first time, but it has adapted itself well and helps get the veggies in. I just whipped up a batch to have around the house over the weekend.

PASTA
½ pound whole-wheat penne
Cooked until al dente, rinsed with cold water and set aside.

CHEESE MIXTURE
½ cup fat-free cottage cheese
¼ cup fat-free mayonnaise
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil (not using this will reduce the points per serving to two points, but it's good fat and I always keep it in for balance and flavor)
1 garlic clove, pressed or minced (as tempting as it may be, don’t use more)
1 tablespoon minced fresh dill (if you must use dried, use just 1 teaspoon full)
Combine these in a blender or food processor, puree until smooth, and set aside.

SALAD
1 cup broccoli florets
1 cup asparagus spears, cut into 1-inch pieces
20 grape tomatoes, whole
1 red bell pepper, cut into bite sized strips
1 cucumber, peeled, seeded and cubed
1 stalk of celery, chopped
2 dill pickles, diced
You should have about twice the veggies that you do pasta, so adapt as needed.
Salt and fresh ground pepper to taste, don't be shy

Steam the broccoli for about 5 minutes, until crisp-tender and bright green. Briefly submerge into icy water to stop cooking process and maintain its color and texture. Steam the asparagus until just tender, then submerge it into ice water for about 30 seconds.

Mix together the pasta, the cheese mixture and all the salad ingredients into a large bowl. Chill for 20 minutes to allow the flavors to marry.

Makes 8 servings (about 1 ½ cup each)
Per serving: 3 points

Lora