Danish Pasta and Cheese Salad
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INGREDIENTS 12-ounces twists, bow ties or shells
1 tablespoon white wine vinegar
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons light olive or canola oil
3 tablespoons water
4-ounces Danish Fontina cheese, cubed
4-ounces Blue Castello cheese, cubed
1 red onion, diced
1/2 large cucumber, diced
4 cups finely shredded iceberg lettucePrepare pasta according to package directins; drain.
In a large bowl, beat together vinegar, salt and pepper to taste. Gradually beat in oil until blended; beat in 3 tablespoons water. Fold hot pasta into marinade; let cool.
To serve, on platter or in serving bowl, arrange cheeses, onion, cucumber and lettuce in alternating layers with marinated pasta. Serve at room temperature.
Makes 4 servings