High Protein Creamy Pesto Pasta Salad

Ingredients

This is a proper prep-ahead salad that won’t go soggy. The sauce is blended cottage cheese with pesto and parmesan, creamy, tangy and packed with protein. Tossed with chicken, rocket and cherry tomatoes, it makes a balanced lunch that keeps well in the fridge.

You will need to serve 2 (489 kcal & 50g protein per portion)

120g pasta, dry weight

160g cooked chicken breast, shredded

250g cottage cheese (fat free or full fat you choose)

1 generous tbsp green pesto

20g parmesan, grated

1 large spring onion, roughly chopped

Handful of cherry tomatoes

A few handfuls of rocket

A bunch of fresh basil

salt and black pepper

Lemon to serve

Directions

Cook the pasta in well-salted water until done (NOT al dente!) you want it to be slightly over. Drain and set aside, reserving a splash of the cooking water.

Blend the cottage cheese with the pesto, parmesan, spring onion, a large handful of basil, salt and pepper until smooth. Taste and season to suit you adding more pesto or basil etc.

Mix the pasta with the sauce until well coated. Fold through the chicken, rocket and cherry tomatoes. Loosen with a tbsp or 2 of pasta water if it needs it. Store in the fridge for up to 3 days. I like to squeeze over a little extra lemon to serve. If it feels a little dry in the fridge just add some water!