Fusilli pasta fredda con pomodorini e fiocchi di latte

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

fusilli pasta

🥗Healthier: zucchini noodles

💰Cheaper: penne pasta

Zucchini noodles are lower in carbs, while penne is often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is tangy and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cut the yellow and red cherry tomatoes in half and place them in a salad bowl.

Finely chop the iceberg lettuce and add it to the bowl with the tomatoes.

Cut the black olives in half and add them to the bowl with the tomatoes and lettuce.

Prepare the dressing by adding olive oil and a pinch of salt to the bowl and whisking it together.

Boil water in a pot and add salt for cooking the pasta.

Add 130 grams of fusilli pasta to the boiling water and cook for 10 minutes.

Once the pasta is cooked, drain it and place it in a larger salad bowl.

Add the prepared tomatoes, lettuce, and olives to the pasta.

Mix everything together and then add the cottage cheese, mixing gently.

Chill the pasta in the refrigerator until it's well cold before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens