Description
A refreshing pasta salad featuring rotini, cottage cheese, and fresh vegetables.
Ingredients
Scale
- 1 ½ cups rotini pasta, uncooked
- 1 cup cottage cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely sliced
- 2 tablespoons fresh dill or parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red onion.
- In a large bowl, mix cottage cheese, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Add the cooled pasta to the bowl and toss until evenly coated in the cottage cheese dressing.
- Fold in the vegetables and herbs, mixing gently until well combined.
- Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold with an optional garnish of fresh herbs.
Notes
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or shredded carrots.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg