About This Recipe
Meet your new favorite 20-minute lunch: a creamy, high-protein pasta salad where silky cottage cheese pesto clings to whole-wheat fusilli. Chickpeas add extra protein and fiber, juicy tomatoes bring brightness, and peppery arugula keeps every bite fresh. It’s mayo-free comfort food you can feel great about—perfect for meal prep or a quick desk lunch.
Ingredients
- 5 oz whole-wheat fusilli (about 2 1/2 servings dry)
- 1 cup low-fat cottage cheese
- 1 packed cup fresh basil leaves
- 1 tbsp fresh lemon juice + 1/2 tsp lemon zest
- 1 small garlic clove
- 2 tsp extra-virgin olive oil
- 1/4 tsp fine sea salt, plus freshly ground black pepper to taste
- 3/4 cup cooked chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- Optional: red pepper flakes, to taste
- Optional: 2 tbsp reserved pasta water (for thinning sauce)
Instructions
- Cook the pasta: Boil fusilli in well-salted water until al dente. Reserve 2 tbsp pasta water, then drain. For a colder salad, rinse briefly to cool.
- Blend the sauce: In a blender, combine cottage cheese, basil, lemon juice and zest, garlic, olive oil, salt, and black pepper. Blend until silky. Thin with a splash of reserved pasta water if needed.
- Toss: Coat the warm or cooled pasta with the cottage cheese pesto until evenly dressed.
- Fold-ins: Add chickpeas, halved cherry tomatoes, and baby arugula. Toss gently.
- Finish: Taste and adjust with more lemon, salt, and pepper. Add red pepper flakes for heat if you like. Serve right away or chill 10–20 minutes to let flavors meld.
- Meal prep tip: Store up to 3 days; for the best texture, stir in the arugula just before eating.
Healthy Focus
This lightened pesto swaps mayo and heavy cream for low-fat cottage cheese, boosting protein while keeping calories in check. Whole-wheat pasta and chickpeas add fiber for steady energy, while tomatoes and arugula deliver antioxidants and greens. Minimal oil keeps it satisfying without feeling heavy.
Nutrition Facts (per serving)
- Calories: 510
- Protein: 30g
- Fat: 10g
- Total Carbs: 72g
- Fiber: 12g
- Net Carbs: 60g
Tips & Variations
- Add-ins: Fold in cucumber, roasted red peppers, or olives for extra crunch and flavor.
- Make it gluten-free: Use your favorite gluten-free pasta.
- Extra protein: Add grilled chicken or canned tuna for a heartier meal.
- Dairy-free swap: Try silken tofu blended with basil, lemon, garlic, olive oil, and a spoon of nutritional yeast.
- Creamier texture: Stir in a spoonful of Greek yogurt or a splash of pasta water to loosen the sauce.
- Herb swap: Sub half the basil with baby spinach or parsley if you’re low on basil.
Make-Ahead & Storage
Refrigerate in an airtight container for up to 3 days. For best texture, store arugula separately and fold in before serving. If the pasta absorbs sauce, refresh with a squeeze of lemon and a splash of water or olive oil.