A high-protein, low-calorie pasta salad that uses blended cottage cheese to create a rich, creamy dressing without all the extra fat of mayonnaise.

10 oz rotini or penne pasta

1 cup low-fat cottage cheese

1/4 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp garlic powder

1/2 tsp onion powder

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, finely diced

2 tbsp fresh dill, chopped

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Cook pasta until al dente, drain, and rinse under cold water.

2. In a blender, combine cottage cheese, Greek yogurt, lemon juice, garlic powder, and onion powder until smooth.

3. In a large bowl, combine the cooked pasta, tomatoes, cucumber, and red onion.

4. Pour the blended cottage cheese dressing over the pasta mixture and toss until well coated.

5. Stir in the fresh dill.

6. Season with salt and pepper, then chill for at least 30 minutes before serving.

Blending the cottage cheese makes the texture perfectly creamy.

This is an excellent option for a post-workout lunch.

Keep refrigerated for up to 3 days.