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"My take on mac and cheese is a chilled pasta salad with creamy buttermilk dressing and ricotta salata. In the spring, toss in some blanched and sliced asparagus or blanched fresh peas. The buttermilk dressing would also be tasty on a salad of poached shrimp, cucumbers, and Bibb lettuce or mixed into a bowl of steamed and chilled baby red potatoes.\n\nRicotta salata is a slightly tangy Italian sheep\u2019s milk cheese. Grate it on the finest holes of a box grater. If you can\u2019t find ricotta salata, substitute pecorino, another Italian sheep\u2019s milk cheese.\n\nM\u00E2che, sometimes called corn salad or lamb\u2019s lettuce, has small dark green leaves with a mild nutty flavor. Tender young pea sprouts would also be nice here. Baby spinach or small arugula leaves will do the trick, too."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/mac-and-cheese-salad-with-buttermilk-dressing>