Thursday, September 22, 2005

Pawsta Salad

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Recipe from "Cooking the Three Dog Bakery Way." Bring this dish to your next block party. It's fit for pooches, but people will love it too.

1/2 teaspoon dried basil

1 tablespoon canola oil

2 tablespoons buttermilk

1 cup macaroni, shell, elbow or bow-tie pasta

1/2 cup shredded mozzarella cheese

1 cup diced cooked chicken

1/2 cup diced carrots

1/2 cup diced green beans

1 tablespoon chopped fresh parsley

1/3 cup diced fresh tomatoes

In a small bowl, mix together the basil, oil and buttermilk for the dressing. Bring a large pot of water to a boil. Cook the pasta until al dente (firm to the tooth or fang, as the case may be). Drain the pasta, place it in a large bowl and toss with the cheese while still warm. Stir in the chicken, carrots, green beans, parsley and tomatoes. Pour the dressing over the pasta mixture and toss gently.

Cool to room temperature before serving. Store, covered, in the refrigerator for up to 3 days. Makes 6 servings.

Per serving: 165 calories; 6 g fat (2 g saturated fat; 33 percent calories from fat); 16 g carbohydrates; 26 mg cholesterol; 76 mg sodium; 12 g protein; 1 g fiber.

25 minutes

15 minutes to make

10 minutes to cook

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