Squash is the star of this twist on traditional pasta salad.
- 1 small squash of your choice, approximately 1 cup (ex. crookneck, yellow, zucchini, sunburst or patty pan squash)
- 1 medium carrot, approximately ½ cup
- 1 ½ cups fresh spinach leaves, washed and dried and stems removed
- 4 oz. (1 cup) low-fat or fat free cheddar cheese, cubed
- ½ cup pasta of choice (macaroni, small shell, rotini) uncooked
- 5 TBSP reduced fat or fat free mayonnaise
- 1 ½ TBSP orange juice
- ½ tsp dried sweet basil
- ½ tsp prepared mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
- Cook pasta according to package directions. Drain pasta, chill in refrigerator if desired while preparing vegetables.
- Dice the squash and shred the carrots then place them in a medium size bowl. Stack several spinach leaves on top of each other and roll together. Slice crossways through the roll, making very thin slivers.
- Add pasta, spinach and cheese to squash and carrot mixture, toss to combine.
- Make dressing in a small bowl. Thoroughly blend mayonnaise, orange juice, dried basil, prepared mustard, garlic and black pepper.
- Pour dressing over the mixture and toss to evenly distribute the dressing.
- Serve immediately or refrigerate and serve chilled.