Creamy Confetti Pasta Salad

By CorbettCook

Ingredients

• 1 package (12oz - 375g) short pasta
• (eg. Rotelle)
• • 2 cups 1% Friendship Lowfat
• Cottage Cheese
• • 1 tablespoon fresh lemon juice
• • 1 tablespoon Dijon mustard
• • 1/4 cup freshly grated Parmesan
• cheese
• • 1/2 teaspoon pepper
• • 1 teaspoon salt
• 1/3 cup chicken or vegetable stock
• • 1 yellow pepper, finely chopped
• • 1 red pepper, finely chopped
• • 1 cup grape tomatoes, whole
• • 4 green scallions, chopped
• • 1/3 cup black olives, sliced
• • 2 stalks of cut celery, finely chopped
• • 1/2 cup fresh basil chopped finely
• (food processor recommended)
• • 1/2 cup fresh parsley chopped finely
• (food processor recommended)

Preparation

Step 1

Boil pasta and drain. Rinse with cold water, drain and put in a large bowl. Combine 1% Friendship Lowfat Cottage Cheese, lemon juice, Dijon mustard, Parmesan cheese, pepper, salt and stock in a food processor. Puree until the mixture is smooth and set aside. Add chopped peppers, grape tomatoes, onions, black olives, celery, basil and parsley to the pasta. Pour the processed stock over the pasta and mix all ingredients together.

Chill for at least 30 minutes before serving.