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 (6-inch) celery stalks, 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)
- For the Creamy Cottage Cheese Pesto:
- 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 to 2 garlic cloves
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions, about 8 to 10 minutes. Drain and rinse under cold water. Let it cool completely.
- While the pasta cooks, shred the zucchini and carrots, halve the cherry tomatoes, dice the yellow bell pepper, chop the celery and spinach, and shred the red cabbage.
- Add all pesto ingredients to a food processor or high-speed blender. Blend until smooth. Taste and adjust salt and pepper as needed.
- In a large bowl, combine the cooled pasta, all prepared vegetables, lemon juice, chopped basil, salt, and black pepper. Toss to mix.
- Pour the 1½ cups of cottage cheese pesto over the pasta and vegetables. Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving. Toss again before serving.
Notes
- Rinse the pasta with cold water after draining to stop cooking and keep it from sticking together.
- You can make the pesto up to 3 days ahead and store it in an airtight container in the fridge.
- Swap walnuts for pine nuts or sunflower seeds if preferred.
- This salad keeps well in the fridge for up to 4 days, making it a great meal prep option.
- If the salad looks dry after chilling, add a splash of lemon juice or a spoonful of pesto before serving.
- Use a box grater or food processor to shred the zucchini and carrots quickly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 10mg