pasta salad

Ingredients:

Wholewheat pasta                                  : 250 gm (your choice)
Red pepper                                             : 1 medium (seeded and diced)
Button mushrooms                                  : 125 gm (halved)
Cucumber                                                : 1/2 (diced)
Sweetcorn                                               : 175 gm
Spring onions                                           : 6 (finely sliced)
Red kidney beans                                     : 425 gm (drained and rinsed)
Swiss cheese                                            : 100 gm (diced)
Salt                                                           : to taste
Black pepper                                             : to taste (freshly ground)

Dressing

Strained cottage cheese or plain yoghurt : 350 gm           
Mayonnaise                                                : 225 gm
Garlic                                                          : 2 to 3 cloves (crushed)
Fresh chives                                               : 15 gm (chopped)
Salt                                                             : to taste
Black pepper                                               : to taste
Salad greens, to serve

Preparation:

• Bring a large pan of salted water to the boil and add the pasta. Return to the boil, then simmer as directed until just tender. Drain the pasta and rinse it in cold water, then let cool completely.
• Mix all the prepared vegetables together and season lightly with salt and pepper. Blend all the ingredients for the dressing and season to taste.
• Place the pasta in a large bowl, then top with the vegetables. Spoon on the dressing. If the salad is prepared in advance, I suggest leaving it in layers and tossing at the last minute. If it is to be served immediately, however, toss all the ingredients together then transfer the salad to a large platter, lined with salad greens.