Walnut Macaroni Salad 
Makes 6 Servings

1 Tbsp. Salt
8oz. Elbow Macaroni 
2 cups (one 16oz. can) Canned Tomatoes 
1/2 tsp. Low Sodium Baking Soda 
1 cup (one 8oz. can) Tomato Sauce 
1 1/4 cups Low-fat Cottage Cheese 
1/4 cups Grated Parmesan Cheese 
1 (10oz.) package Frozen Chopped Spinach,
thawed and squeezed dry 
1 1/2 cup Frozen Peas, thawed 
1 tsp. Dried Basil 
1/2 tsp. Pepper 
3/4 cup Chopped Toasted*  Walnuts 
2 Tbsp. Chopped Parsley 
Salt to Taste 

Bring about 6 quarts of water to a boil with 1 tablespoon salt. Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done. While the macaroni is cooking, place the tomatoes and their juice into a large bowl. Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks. Stir in the tomato sauce. Add the cottage cheese, parmesan cheese, spinach, peas, basil and pepper, and toss to combine; set aside. When the macaroni is done, drain well in a colander. Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 1/2 quart baking dish. Preheat the oven to 350 F. Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer. Stir in the walnuts and sprinkle with parsley.
 *Toasting walnuts optional 

California Walnut Commission Copyright 2001

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