Cauliflower, Spinach and Pasta Salad with Blue Cheese Dressing
Robust and tangy, this fresh pasta salad travels well and is a lovely addition to a summer get-together.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 207 |
| pro | 7 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 27 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 570 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 10% |
| vit A | 13% |
| vit C | 77% |
| folate | 43% |
-
1 small head cauliflower (about 1 lb/500 g)
4 cups (1 L) spinach fusilli pasta (about 8 oz/250 g)
2 cups (500 mL) thinly sliced celery
1 sweet red pepper, diced
1/4 cup (50 mL) minced fresh parsley
Blue Cheese Dressing:
1/2 cup (125 mL) crumbled blue cheese
1/2 cup (125 mL) light mayonnaise
1/4 cup (50 mL) light sour cream
2 tbsp (25 mL) white wine vinegar
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Preparation:
Cut cauliflower into florets. In large pot of boiling salted water, cover and cook cauliflower until tender-crisp, about 3 minutes. Using slotted spoon, transfer to towel-lined plate; let drain.
Bring water back to boil; cook pasta until tender but firm, 8 minutes. Reserving 1/2 cup (125 mL) of the cooking water, drain and rinse pasta in cold water. Drain well.
Blue Cheese Dressing: In large bowl, whisk together 1/4 cup (50 mL) of the blue cheese, the mayonnaise, sour cream, vinegar, garlic, salt and pepper. Add cauliflower, pasta, celery, red pepper and parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours. Add reserved pasta cooking water just before serving to moisten.) Sprinkle with remaining blue cheese.
Source
Canadian Living Magazine: June 2005
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