Description
A light, refreshing dish packed with protein and fresh vegetables.
Ingredients
Scale
- 8 oz farfalle pasta
- 1 cup cottage cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1 yellow bell pepper, diced
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon dried Italian herbs (optional)
Instructions
- Begin by bringing a large pot of salted water to a strong boil. Once the water is boiling, add in your farfalle pasta. Cook the pasta as per the package instructions, typically around 8-10 minutes, until it’s al dente. Once cooked, drain the pasta in a colander and quickly rinse it under cold water.
- While your pasta is cooking, take this time to prep your vegetables. Halve the cherry tomatoes, slice the cucumber into half-moons, and dice the yellow bell pepper into small pieces. Finally, chop your fresh spinach into rough pieces.
- In a large mixing bowl, combine the cottage cheese with olive oil, salt, black pepper, and optional garlic powder and Italian herbs. Use a fork or whisk to blend these ingredients smoothly.
- Add the cooked and cooled pasta into the bowl with the cottage cheese dressing. Gently toss the pasta to ensure every piece is well-coated in the dressing.
- Now it’s time to add all of your previously chopped vegetables into the pasta bowl. Use a spatula or large spoon to fold them into the pasta mixture.
- For the best flavor, it’s recommended to refrigerate the pasta salad for about 30 minutes.
- Once chilled, give the salad a quick taste and adjust any seasonings if necessary.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 400 mg
- Protein: 15 g