I really didn’t understand the molded ring thing that seemed oh so popular in Mid Century cooking. I mean, why did everything need to be molded?
Well, it looks really pretty and impressive. I guess that’s why!
This is a great macaroni salad, with a little bit of a twist as there is no mayonnaise. It is very light and packs in the flavor.
I think I would put the cottage cheese through a blender to make it smoother. I did beat it with a fork a bit, but there were still chunks of it in the dish. It had a strange texture to me, but my husband and father thought it was great. So if you have a texture “thing” put it through a blender.
All the vegetables really melded well together. It provided the salad with some crunch and definitely flavor.
And as I said, it looked pretty while serving. It chills and molds enough that instead of spooning it onto the plate, you can slice it. Interesting. . .
MACARONI CHEESE RING
2 Cups Elbow Macaroni
¼ Cup Italian Style Dressing
2 Cups Cottage Cheese
½ Cup Diced Pimiento
½ Cup Diced Green Pepper
¼ Cup Finely Chopped Green Onions
2 Tablespoons Chopped Parsley
Salad Greens
Cook macaroni according to package directions. Drain well, cool. Add dressing, mix well. Let stand a few minutes to marinate. Add remaining ingredients, except salad greens. Press lightly into 9 inch ring mold. Chill several hours. Unmold onto chilled serving plate. Fill center of ring with salad greens.