Cheddar Country Twist Salad
Tri-colored rotini pasta, kidney and green beans, cubes of cheddar cheese, chopped egg and parsley are tossed with ranch dressing.
4 cups cooked tri-colored rotini pasta
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 cups fresh cut green beans, cooked, drained and chilled
2 cups (8 ounces) Wisconsin Cheddar Cheese, cubed
2 hard-boiled eggs, chopped
1/4 cup chopped flat-leaf parsley
1 (8-ounce) bottle ranch dressing
- Combine ingredients; mix lightly. Chill.
Makes 4 servings.
Tip: Wisconsin baby Swiss cheese may be substituted for cheddar cheese for a mild, buttery, nutty flavor.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.