Make this light, creamy pasta salad using cottage cheese instead of mayonnaise for a protein-packed side dish perfect for picnics or quick lunches.
Author:sophia collins
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound small pasta shapes (rotini or shells work well)
16 ounces small curd cottage cheese
1 cup chopped celery
1 cup chopped cucumber
1/2 cup finely chopped red onion
1/4 cup fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cools, prepare the dressing. Place the cottage cheese, lemon juice, Dijon mustard, garlic powder, salt, and pepper into a food processor or blender. Blend until completely smooth and creamy. This creates your healthy pasta salad dressing.
In a large bowl, combine the cooled pasta, celery, cucumber, red onion, dill, and chives.
Pour the smooth cottage cheese dressing over the pasta and vegetable mixture.
Gently fold all ingredients together until everything is evenly coated.
Cover the bowl and chill the protein pasta salad in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
For the creamiest texture, use small curd cottage cheese and blend it until totally smooth. This works as a great no mayo pasta salad base.
This cold pasta salad recipe holds up well for make ahead pasta salad preparation; it stores for up to four days in the refrigerator.
If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lemon juice.