Description
A refreshing and hearty pasta salad featuring high protein cottage cheese, fresh vegetables, and a zesty Italian dressing.
Ingredients
Scale
- 14 oz pasta (Barilla rotini recommended)
- 1 large cucumber (diced into 1/2-inch pieces)
- 1.5 cups tomatoes (halved or quartered)
- 1 yellow bell pepper (diced into 1/2-inch pieces)
- 1/4 cup finely diced red onion
- 1/2 cup spinach (chopped into 1/2-inch ribbons)
- 1 lemon (juiced)
- 1/2 cup Italian dressing (Ken’s Steak House recommended)
- 1 pinch oregano
- 1.5 cups cottage cheese (Good Culture recommended)
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until just al dente. Drain and rinse briefly under cool water.
- Place the warm pasta in a large bowl and fluff with a fork. Let it cool for a few minutes.
- Chop the cucumber and yellow bell pepper into 1/2-inch pieces. Halve or quarter the tomatoes and set aside to blot excess juice.
- Finely dice the red onion and chop the spinach into 1/2-inch ribbons, seasoning lightly with salt.
- Whisk lemon juice with Italian dressing and oregano in a small bowl, adjusting as needed for taste.
- Add cottage cheese to the bowl with the pasta and stir gently until coated.
- Fold in chopped vegetables and pour the dressing mixture over the salad, tossing lightly to combine.
- Let the salad rest for 10 to 15 minutes to allow flavors to meld before serving.
Notes
If using leftover vegetables like tomatoes, consider adding them right before serving to maintain freshness. This salad can be made a few hours in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, cottage cheese, high protein, healthy, summer meal