Ingredients
Scale
- 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 celery stalks (6″ each, 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
- To prevent curdling, blend pesto ingredients thoroughly.
- If sauce is too thick, add a splash of water.
- Store leftovers in the fridge for up to 3 days.
- Good mix-ins: grilled chicken, chickpeas, avocado, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg