Ingredients
Scale
- 8 oz. mafada pasta
- 1 large red pepper, minced
- ¼ medium red onion, minced
- 1 teaspoon white wine vinegar
- 15 oz. large butter beans, drained and rinsed
- 1 tablespoon olive oil
- ¾ teaspoon sea salt, separated
- ¾ cup blended cottage cheese
- 1 clove garlic, minced
- 1 teaspoon poppyseeds
- Zest from 2 large lemons
- 1 cup ripped basil leaves, ~20 leaves
- ¼ cup toasted pine nuts
- 1 tablespoon balsamic glaze
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Strain and rinse with cold water. Set aside.
- Add red pepper, onion, and butter beans to a large salad bowl. Toss with vinegar and ¼ teaspoon salt. Set aside.
- Prepare the dressing by mixing blended cottage cheese, garlic, poppy seeds, lemon zest, and remaining salt.
- Add cooked pasta and fresh basil to the bowl with peppers, onions, and beans. Mix well.
- Stir in the dressing until evenly coated.
- Top with pine nuts and balsamic glaze.
- Serve immediately or refrigerate to enhance flavors.
Notes
- Blend cottage cheese for a smoother sauce.
- High in protein from cottage cheese and beans.
- Store refrigerated for up to 3 days.
- Can be made ahead; flavors improve with resting time.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg