Ingredients:

  • 340g (12 oz) short pasta (penne, rotini, farfalle), whole wheat or regular
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium cucumber, peeled, seeded, and diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 450g (16 oz) low-fat cottage cheese
  • 1/4 cup olive oil, extra virgin
  • 3 tablespoons lemon juice, fresh
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking.
  2. While the pasta cooks, chop all the vegetables according to the ingredient list.
  3. In a large mixing bowl, combine cottage cheese, olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper. Whisk until smooth and creamy.
  4. Add the cooked pasta and chopped vegetables to the bowl with the cottage cheese dressing. Gently toss to coat evenly.
  5. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Taste and adjust seasonings as needed. Serve chilled.