Salads
Creamy Herbed Pasta Salad
Prep Time
20 min
Cook Time
10 min
Servings
6
Calories
320
Fresh basil and parsley in a creamy cottage cheese dressing. Perfect for hot summer days!
Ingredients
12 oz fusilli or short pasta
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated skim milk Parmesan
1 tub (500g) 1% cottage cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/3 cup vegetable stock
1 sweet red pepper, slivered (plus 1/4 cup diced for garnish)
3 green onions, chopped
1 can (19 oz) red kidney beans, drained and rinsed
Instructions
1. In food processor, chop basil, parsley, and Parmesan for 30 seconds until finely minced.
2. Add cottage cheese, lemon juice, mustard, and pepper. Puree 20 seconds until smooth.
3. Add stock and mix well.
4. Cook fusilli 8-10 minutes until tender but firm. Drain well.
5. Cut red pepper into slivers, dice 1/4 cup for garnish. Chop green onions.
6. In large bowl, toss pasta, kidney beans, slivered pepper, onions, and sauce.
7. Garnish with diced red pepper. Serve warm or chilled.
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Nutrition Facts
Per Serving (6 servings)| Calories | 320 |
| Protein | 18,00 g |
| Carbohydrates | 56,00 g |
| Fat | 2,00 g |
Category
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