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Chopped Ditalini Salad with Creamy Mustard Dressing
I love chopped salad because not only is it quick, easy, and non-fussy to make - it is also easier to serve to a crowd or on a buffet line than a more traditional salad. This pasta salad utilizes the same logic by using tiny pasta - like ditalini, or your favorite small pasta - along with other small chopped ingredients. What makes this salad even more popular on the buffet line is the mixture of ingredients and the spicy, creamy salad dressing. I like making this salad with low-fat or fat free ingredients like yogurt, mayonnaise, turkey ham, and light cheese. You can also use Colby, Swiss, or your favorite cheese or your favorite meat in place of the ingredients listed below. Don't substitute dried parsley for the fresh - if you do not have fresh parsley it would be better to skip it...or add your favorite fresh minced herbs that you might have on hand - dill, chervil, savory, thyme, and chives have all made an appearance in this salad on my table and worked great.
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh parsley leaves (optional)
1 tablespoon red wine vinegar
1 teaspoon dry mustard
Dash cayenne pepper
Salt
Freshly ground black pepper
1 pound ditalini pasta, cooked, drained and rinsed
4 ounces diced cooked ham
4 ounces diced Cheddar cheese
1 bunch sliced scallions
1 cup thawed frozen peas
2 chopped celery stalks
1/4 cup diced black olives
In a large bowl whisk together the yogurt, mayonnaise, mustard, parsley, vinegar, dry mustard, cayenne, salt, and pepper until smooth. Add the remaining ingredients and toss well to coat with the dressing. Serve immediately, or chill for up to 24 hours before serving.
Makes 8 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
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