Description
A quick and filling cold pasta salad with cottage cheese and fresh veggies, perfect for lunch or meal prep.
Ingredients
Scale
- 14 oz rotini pasta
- 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
- 1 pinch oregano
- 1.5 cups cottage cheese
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta in salted water until just tender. Drain and rinse under cold water if you want it cooler fast.
- Chop all vegetables to even sizes for balanced bites.
- Mix the dressing with lemon juice and oregano first to blend flavors.
- Add veggies to pasta, then fold in cottage cheese last to keep shape.
- Taste and add salt or pepper.
- Chill a bit if you want it colder. Serve it cold or at room temperature.
Notes
For an extra refreshing taste, add a little lemon or extra pepper on top of each serving. Use extra dressing only when serving to maintain salad texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg