Creamy Feta Pasta Salad

About This Recipe

A high volume, fiber-rich pasta salad combining a Mediterranean vegetable medley and whipped feta sauce with protein pasta.

Ingredients

• 12 oz (dry) Protein Pasta
• 3 Mini Persian Cucumbers (diced)
• 1 Red Bell Pepper (diced)
• 1 Shallot (or ¼ a red onion, diced)
• 1 can (15 oz) Artichoke Hearts (drained and chopped)
• 12 Pitted Olives (I used ½ Castelvetrano and ½ Kalamata olives)
• 2 oz Pepperoncini
• 2 oz Peppadew Peppers (or pickled Fresno peppers, bell peppers, etc.)
• 2 handfuls Fresh Parsley (chopped)
• 1 handful Fresh Dill (chopped)
• 6 oz Reduced Fat Feta Crumbles
• 1 cup Low Fat Cottage Cheese
• 2 Lemons (zest of 1, juice of both)
• 1 teaspoon Dried Oregano
• ½ cup Water
• 1 Tablespoon Chili Crisp (optional)

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Cook the pasta just shy of al dente. (About 8 minutes for the Brami radiatori I used.) Drain and rinse the cooked pasta under cold water and set aside.
2. While the pasta cooks, add all the sauce ingredients except the chili crisp to a blender or food processor. Mix until completely smooth and set aside. Prepare all the veggies and herbs.
3. Add the drained pasta to a large mixing bowl with the prepared vegetables and feta sauce. Gently fold everything together until evenly mixed. Salt and pepper to taste before serving or storing.