Milk: 1 cup of natural yogurt
1/4 cup of mayonnaise
1 tablespoon of grated carrot
1 teaspoon of salt
1/8 teaspoon of white pepper
1/2 teaspoon of mustard
To cook the macaroni:
4 cups of water
1/2 teaspoon of salt
1 tablespoon of olive oil
1/2 package (250g) of small macaroni (conchinha, pena etc.)
2 cups of shredded cabbage
1/2 cup (60g) of fresh Minas cheese cut into strips
1/4 cup of grated beetroot
2 tablespoons of chopped onion
Milk: 1 cup of natural yogurt
1/4 cup of mayonnaise
1 tablespoon of grated carrot
1 teaspoon of salt
1/8 teaspoon of white pepper
1/2 teaspoon of mustard
To cook the macaroni:
4 cups of water
1/2 teaspoon of salt
1 tablespoon of olive oil
1/2 package (250g) of small macaroni (conchinha, pena etc.)
2 cups of shredded cabbage
1/2 cup (60g) of fresh Minas cheese cut into strips
1/4 cup of grated beetroot
2 tablespoons of chopped onion
Prepare the dressing: in a small bowl, whisk together the yogurt and mayonnaise until well combined
Add the grated carrot, salt, white pepper, and mustard
Whisk again to mix well
To cook the macaroni: bring 4 cups of water to a boil in a large pot
Add the salt and olive oil
Stir in the macaroni, making sure the water remains boiling
Cook the macaroni until it's al dente, stirring occasionally
Drain the cooked pasta and rinse with cold water
Drain again and place in a large serving dish
Add the shredded cabbage, cheese strips, beetroot, and onion
Stir to combine
Pour in the prepared dressing and stir carefully to coat all ingredients
Chill in the refrigerator for 30 minutes before serving
Serve 4-6 portions.
