Walnut Macaroni Salad

Recipe Ingredients

1 tablespoon	15ml	Salt
8 oz	227g	Elbow macaroni
2 cups	125g / 4.4oz	Canned tomatoes (one 16 oz can)
1/2 teaspoon	2.5ml	Low sodium baking soda
1 cup	237ml	Tomato sauce (one 8 oz can)
1 1/4 cups	182g / 6.4oz	Low-fat cottage cheese
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1		Spinach, frozen - chopped thawed, squeezed dry
1 1/2 cups	355ml	Frozen peas - thawed
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Pepper
3/4 cup	109g / 3.8oz	Toasted* walnuts - chopped
2 tablespoons	30ml	Parsley - chopped
		Salt to taste

Recipe Instructions

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

Source:
Carole Rock

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