Ingredients
Pasta and Vegetables
- 8 ounces Rotini Pasta This shape holds dressing well.
- 1 cup Cucumber Diced and pat dried.
- 1 cup Tomatoes Halved or quartered.
- 1 each Yellow Bell Pepper Diced into 1/2-inch pieces.
- 1/4 cup Red Onion Finely diced.
- 2 cups Spinach Chopped into ribbons.
Dressing
- 1/2 cup Italian Dressing Consider using Ken's Steak House.
- 1 teaspoon Oregano Just a pinch enhances flavor.
- 2 tablespoons Lemon Juice Fresh-squeezed for best results.
- to taste Salt
- to taste Pepper
Cottage Cheese
- 1 cup Cottage Cheese Choose your favorite curd size.
Method
Preparation
- Start by cooking the rotini pasta according to the package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, cucumber, tomatoes, yellow bell pepper, red onion, and spinach.
- In a smaller bowl, mix together the Italian dressing, oregano, lemon juice, salt, and pepper.
- Pour this dressing over the pasta and vegetables, tossing everything gently to coat well.
- Finally, add the cottage cheese and mix again until distributed evenly. Your salad is now ready to enjoy!
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 18gFat: 10gSaturated Fat: 3gSodium: 500mgFiber: 4gSugar: 3g
Notes
Serve chilled. Pairs well with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator for 2-3 days. If the pasta soaks up too much dressing, add more before serving.
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