Recipes
Lunch

Creamy cottage cheese pasta salad

Whole wheat pasta, peas and crunchy vegetables in a creamy blended cottage cheese and dill dressing, with no mayo.

Creamy cottage cheese pasta salad

Vegetarian Quick Budget High protein

Prep
10 min
Cooking
10 min

Per serving

1,162 kcal

Protein
73 g
Carbs
167 g
Fat
29 g
Fibre
25 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

6 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Whole wheat pasta, dry, short pasta such as fusilli 900 g
  • Frozen green peas 720 g ≈ 5 ¼ cups
  • Cottage cheese (2%) 2.1 kg
  • Grated parmesan 1 ½ cups 120 g
  • Lemon juice ¾ cup 180 g
  • Mustard, Dijon 4 tbsp 60 g
  • Garlic 12 cloves 35 g
  • Olive oil 4 tbsp 55 g
  • Red bell pepper, diced 720 g ≈ 4 ¾ cups
  • Tomatoes, cherry tomatoes, halved 720 g ≈ 4 cups
  • Cucumber, diced 600 g ≈ 5 ¾ cups
  • Fresh dill, chopped 35 g
  • Salt 1 tsp
  • Black pepper 2 ½ tsp

Steps

  1. Cook the pasta in a pot of salted boiling water according to the package, about 10 minutes, adding the peas for the last 2 minutes.
  2. Drain and rinse under cold water until cool, then drain well.
  3. Meanwhile, blend the cottage cheese, parmesan, lemon juice, mustard, garlic, oil, salt and pepper until smooth.
  4. Toss the pasta and peas with the dressing, bell pepper, tomatoes, cucumber and dill.

Tip: Keeps 3 days in the fridge; give it a stir before eating.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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