Vegetable Pasta Salad from Cooking and Cooking
Yield: Serves 4

Cook the chopped carrots in a pot of boiling water until tender. Drain off the water and set aside.

Cook the pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water until room temperature.

Combine the cottage cheese, lemon juice, sour cream, olive oil, salt and pepper. Add pasta, sliced olives, chopped parsley, carrots, mixed beans and green peas. Toss to coat and chill salad in the refrigerator. Let stand at room temperature 1 hour before serving.