Cheesy Macaroni and Beet Pasta Salad

Recipe Ingredients

8 oz	227g	Large macaroni - cooked al dente
1		Who pickled baby beets - halved
4 oz	113g	Cheddar cheese - grated
1		Elephant garlic - finely crushed
2 cups	474ml	Thick set natural Greek or Balkan yogurt
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Dried caraway seeds - crushed
		Radicchio leaves to serve
		Parsley sprigs to garnish

Recipe Instructions

Arrange radicchio leaves on a platter.

Using a large salad bowl, combine macaroni, beets and Cheddar cheese. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper and caraway seeds. Pour dressing over salad and mix well.

Spoon macaroni and beet salad onto radicchio leaves. Chill for 1/2 hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.

Description: This pasta salad recipe features macaroni, Cheddar cheese and pickled beets in a garlicky yogurt dressing - great as a side dish or main course.

Source:
Summit Point Raceway Orchard, W. Va.

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