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shell pasta water onion green celery carrot tomatoes cucumber eggs bacon bits shredded cheese low-fat mayonnaise bacon garlic salt black pepper cottage cheese parsley
Viewed: 62 - Published at: a year agoIngredients
- 1 lb small shell pasta
- 4 quarts water
- 13 cup chopped onion
- 12 cup chopped green celery, not hearts
- 12 cup shredded carrot
- 2 vine ripened tomatoes, chopped
- 12 cup chopped cucumber, seeded and peeled
- 3 hard-boiled eggs, chopped
- 2 12 ounces bacon bits
- 14 cup shredded cheese or 14 cup swiss cheese or 14 cup cheddar cheese
- 13 cup low-fat mayonnaise
- 12 cup bacon ranch dressing
- 18 teaspoon garlic powder
- 18 teaspoon salt
- 18 teaspoon black pepper
- 13 cup low fat cottage cheese
- 14 cup finely chopped fresh parsley
Method
- Cook pasta according to directions on package.
- Drain, rinse, and cool.
- In a blender, add celery, onions, carrots, tomatoes, cottage cheese, mayonnaise, ranch dressing, and garlic powder.
- Blend well.
- Can add a little milk if needed, but dressing should be fairly thick.
- In separate large bowl, add chopped cucumbers, salt and pepper, parsley, shredded Swiss cheese, bacon bits, and chopped eggs.
- Mix well.
- Add cooled and rinsed shells to the bowl and mix.
- Add blender dressing and mix well.
- Best if made the day before.
