Equipment
- Blender
Ingredients
For the Pasta Salad:
- 8 oz protein added rotini pasta dry
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1½ cups colorful cherry tomatoes halved
- ¾ cup finely shredded red cabbage
- 1 yellow bell pepper diced
- 3 6" celery stalks finely chopped
- 4 cups fresh spinach chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh basil
- Salt and black pepper to taste
- 1½ cups creamy cottage cheese pesto see below
Creamy Cottage Cheese Pesto (Yields ~1½ cups)
- 1½ cups 2% cottage cheese
- 1½ cups fresh basil leaves packed
- 1½ tablespoons walnuts
- 1½ tablespoons olive oil
- 1½ tablespoons lemon juice
- 1½ tablespoons grated Parmesan cheese
- 1 –2 garlic cloves
- Salt and black pepper to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook rotini according to package directions (about 8–10 minutes). Drain and rinse under cold water. Let cool.
Prep the veggies:
- While the pasta cooks, shred the zucchini and carrots, halve the tomatoes, dice the bell pepper, chop the celery and spinach, and shred the cabbage.
Make the pesto:
- Blend all pesto ingredients in a food processor or high-speed blender until smooth. Taste and adjust seasoning as needed.
Assemble the salad:
- In a large bowl, combine the cooled pasta, all chopped vegetables, lemon juice, basil, salt, and pepper.
Add the pesto:
- Pour in the 1½ cups of cottage cheese pesto and toss gently until everything is well coated.
Chill and serve:
- Refrigerate for at least 30 minutes before serving for best flavor and texture. Toss again before serving.
Notes
- Calories: 365
- Total Fat: 13g
- Total Carbohydrates: 41g
- Dietary Fiber: 8g
- Total Sugars: 7g
- Protein: 21g
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