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

581 kcal

Protein
37 g
Carbs
84 g
Fat
14 g
Fibre
12 g

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 450 g
  • Frozen green peas 360 g ≈ 2 ¾ cups
  • Cottage cheese (2%) 1.1 kg ≈ 4 ¾ cups
  • Grated parmesan ¾ cup 60 g
  • Lemon juice 6 tbsp 90 g
  • Mustard, Dijon 2 tbsp 30 g
  • Garlic 6 cloves 20 g
  • Olive oil 2 tbsp 25 g
  • Red bell pepper, diced 360 g ≈ 2 ½ cups
  • Tomatoes, cherry tomatoes, halved 360 g ≈ 2 cups
  • Cucumber, diced 300 g ≈ 3 cups
  • Fresh dill, chopped 20 g
  • Salt ½ tsp
  • Black pepper 1 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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