Description
A vibrant, protein-packed cold pasta salad made with rotini, fresh veggies, and a creamy basil-walnut pesto blended with cottage cheese. Perfect for a healthy, no-fuss weekday lunch.
Ingredients
8 oz protein-added rotini pasta, dry
1 cup shredded zucchini
1 cup shredded carrots
1 1/2 cups halved cherry tomatoes
3/4 cup finely shredded red cabbage
1 yellow bell pepper, diced
3 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
1 1/2 cups creamy cottage cheese pesto (recipe below)
1 1/2 cups 2% cottage cheese
1 1/2 cups packed fresh basil leaves
1 1/2 tablespoons walnuts
1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons grated Parmesan cheese
1–2 garlic cloves
Instructions
Bring a large pot of salted water to a boil.
Cook protein-added rotini pasta for 8–10 minutes, then drain and rinse under cold water to cool completely.
Shred zucchini, carrots, and cabbage; chop bell pepper and celery. Halve cherry tomatoes.
In a food processor, blend cottage cheese, basil, walnuts, olive oil, lemon juice, Parmesan, garlic, salt, and pepper until smooth.
Toss cooled pasta with vegetables, lemon juice, chopped basil, salt, and pesto until evenly coated.
Chill for 30 minutes (optional) before serving for enhanced flavor.
Notes
Chill for 30 minutes if time allows to let flavors meld.
Use fresh, ripe lemons for maximum flavor.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 25
- Cook Time: 10
- Category: Lunch
- Method: Cold Mixing
- Cuisine: American