In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Greek Pasta Salad
Our daughter hates mayonnaise. She has disliked it since she was a child and still doesn’t make things that call for it. She says that the flavor simply isn’t good and ruins whatever it’s mixed with.
Well, we were looking for a colorful summer salad the other day and decided to try this one. We made it and gave it to her, intentionally forgetting to tell her that it was made with mayonnaise.
She loved it. She didn’t believe us when we told her that mayonnaise was one of the ingredients. She wanted to finish the whole bowl. And, she probably could have, since the recipe is healthy and beautiful, especially with the fresh summer bounty of onions, cucumbers, and peppers.
Greek Pasta Salad
Fix It and Enjoy It Healthy, page 105
Makes 10 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
12 oz pkg tri-color rotini pasta
2/3 cup unpeeled, seeded, diced cucumber
½ cup green onions, thinly sliced (reserve the tops!)
1 ¼ cups frozen baby peas, defrosted
1 cup red bell sweet pepper, diced
¼ cup fat free mayonnaise
½ cup low-fat cottage cheese
½ cup plain non-fat yogurt
¼ cup green onion tops, sliced
1 ½ Tbsp dill weed, finally chopped
¼ tsp black pepper
2 ½ ounces (about 2/3 cup) fat-free feta cheese, crumbled
1. Cook pasta in boiling water for 7 minutes. Drain and place in a large bowl.
2. Add cucumber, ½ cup green onions, peas, and bell pepper. Set aside.
3. In food processor with metal blade, combine mayonnaise, cottage cheese, yogurt and ¼ cup green onion tops. Process until completely smooth.
4. Add dill and black pepper and process briefly.
5. Pour over pasta mixture and stir to mix well. Cover and refrigerate until well chilled.
6. Scatter cheese over top just before serving.