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Walnut Macaroni Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Salt

  2. 8 oz 227g Elbow macaroni

  3. 2 cups 125g / 4.4oz Canned tomatoes (one 16 oz can)

  4. 1/2 teaspoon 2 1/2ml Low sodium baking soda

  5. 1 cup 237ml Tomato sauce (one 8 oz can)

  6. 1 1/4 cups 182g / 6.4oz Low-fat cottage cheese

  7. 1/4 cup 36g / 1 1/3oz Grated parmesan cheese

  8. 1 Spinach, frozen - chopped thawed, squeezed dry

  9. 1 1/2 cups 355ml Frozen peas - thawed

  10. 1 teaspoon 5ml Dried basil

  11. 1/2 teaspoon 2 1/2ml Pepper

  12. 3/4 cup 109g / 3.8oz Toasted* walnuts - chopped

  13. 2 tablespoons 30ml Parsley - chopped

  14. Salt to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. While the macaroni is cooking, place the tomatoes and their juice into a large bowl.

  3. 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.

  4. 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.

  5. 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

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