Ingredients
Scale
- 1 cup cottage cheese (garden vegetable or regular)
- 1/3 cup Italian dressing (light or regular)
- 12 ounces dry rotini pasta (whole wheat or regular)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced bell peppers (any color)
- 1/2 cup shredded carrots
- 1/2 cup chopped broccoli
- 1/2 cup cubed cheddar cheese
- 1/4 cup diced red onion
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- While the pasta is cooking, add the cottage cheese and Italian dressing to a food processor and blend until smooth.
- Add the pasta, veggies, cheese, and dressing to a large bowl. Toss until well-coated.
- Refrigerate until ready to serve.
Notes
- To prevent a strange texture, blend the cottage cheese and dressing thoroughly.
- This salad lasts up to 3 days in the fridge.
- Best vegetables to add: cherry tomatoes, bell peppers, carrots, broccoli, and red onion.
- You can make it ahead of time and store it chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook (except pasta)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg