Cherry Tomato & Cottage Cheese Pasta Salad

30 min · Easy · Serves 1

620 kcal per serving · 36g protein

The lunchbox one: cold fusilli with juicy cherry tomatoes, creamy cottage cheese, shredded chicken and basil, sun-dried tomato paste as the dressing. Built to eat straight from the fridge.

Ingredients

• 80 g Fusilli
• 100 g Cherry tomatoes, halved
• 100 g Cottage cheese
• 100 g Cooked chicken breast, shredded
• 1 tbsp Sun-dried tomato paste
• Courgette, ribboned × 1
• 10 g Parmesan, grated
• 10 g Pine nuts
• 4 g Fresh basil
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Cook & Cool

   

   Boil the pasta in a large pot of salted water until just tender, then drain and rinse under cold water until fully cooled.

2. Toast & Prep

   

   Toast the pine nuts in a dry pan over medium heat 2–3 minutes until golden; halve the tomatoes, ribbon the courgette — shave it into long thin strips with a vegetable peeler — and shred the chicken.

3. Toss It All

   

   Toss the cold pasta with the sun-dried tomato paste, then fold in the tomatoes, cottage cheese, chicken, courgette and most of the basil; season well.

4. Box It Up

   Bowl or box it up; finish with the pine nuts, Parmesan and last basil leaves.