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Yogurt Pasta Salad Recipe

Ingredients

1 (10 ounce) package yogurt cheese spread

1 1/2 cups asiago (Italian-style) tofu

1 1/2 cups sliced mushrooms

1 (1 ounce) package lemon Dijon-style mustard

1 tablespoon prepared horseradish

1 stalk celery, finely sliced

1/2 cup chopped black olives

1 tablespoon chopped fresh parsley

1 medium red onion, cut into 1 inch slices

1 medium carrot, sliced

1 medium zucchini, sliced

3/4 cup homemade hot Italian wine

1 teaspoon yellow mustard

1 tablespoon pepper seasoning

Directions

In a medium bowl, mix yogurt cheese spread, asiago tofu, mushrooms, lemon mustard, horseradish, celery, olives, parsley, carrots, boiled egg, ricotta cheese and tomato juice.

Meanwhile, arrange tomato slices on a plate and sprinkle with. sprinkle with pepper seasoning. Fill fruit cups with yogurt mixture, and roll in remaining dill. Chill in refrigerator.

Immediately cover and refrigerate 5-6 inches of the lettuce salad, or two days. It is easy to eat afterward and comes out covered.