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 pepper
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- While the pasta cooks, add the cottage cheese and Italian dressing to a food processor. Blend until smooth.
- Add the cooked pasta, vegetables, cheddar cheese, and dressing to a large bowl.
- Toss everything together until well-coated.
- Refrigerate until ready to serve.
Notes
- Use garden vegetable cottage cheese for extra flavor in the dressing.
- Rinse the pasta with cold water to stop cooking and keep it firm.
- You can swap any of the vegetables for your favorites or whatever you have on hand.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If the salad looks dry after refrigerating, add a splash of Italian dressing before serving.
- Use whole wheat rotini for added fiber and a heartier texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg