Green Pasta Salad
This salad is packed with veggies, high in fibre, contains protein, and is super versatile. It’s balanced, satisfying and perfect for busy days. The secret? Use cottage cheese as the base of the sauce. It adds creaminess without loads of extra calories, boosts the protein content, and gives you a dose of calcium. It’s delicious topped with either tuna, shredded chicken or roasted chickpeas.
Ingredients
- 2 cups whole-wheat fusilli pasta dry
- 1 head broccoli steamed & chopped
- 1 cup petit pois peas steamed
- 1 tub full-cream smooth cottage cheese
- 3 tbsp pesto
- Juice of 1 lemon
- 1 round crumbled feta
- Handful fresh herbs I love basil & mint
- A crunch of black pepper
Instructions
- Boil whole-wheat fusilli according to package instructions. Drain and cool.
- Steam broccoli and petit pois peas until tender.
- Chop broccoli florets into small bite-size pieces.
- Make your green sauce by mixing cottage cheese, pesto, and lemon juice until smooth.
- Combine pasta & vegetables with the sauce, ensuring everything is well coated.
- Finish with crumbled feta, fresh herbs, and fresh black pepper.
- Store in an airtight container in the fridge for up to 3 days.
- Your salad base is done. You can add a protein like tuna or chicken