Description
This Quick High Protein Broccoli Pasta Salad combines protein-rich chickpea pasta and creamy cottage cheese with roasted broccoli, garlic, and Parmesan for a nutritious, satisfying meal. Perfect for meal prep, it can be served warm, at room temperature, or chilled, making it a versatile dish that is both easy to prepare and packed with protein and vegetables.
Ingredients
Scale
For the Sauce:
- 1.25 cups cottage cheese (preferably full-fat or your choice of small curd, cold from the fridge)
- 2.5 oz freshly grated Parmesan cheese
- 1 lemon (zested and juiced)
- 0.75 tsp salt
- Freshly ground black pepper to taste
- 1/4 tsp red pepper flakes
For the Pasta and Vegetables:
- 8 oz protein pasta (Banza chickpea rotini preferred)
- 1.25 lbs broccoli, cut into small 1/2-inch florets and stems chopped
- 3 garlic cloves, minced
- 2.5 tbsp olive oil
- 1 tsp salt (for pasta water)
Instructions
- Prep Mise en Place and Set Up: Mince the garlic cloves and cut the broccoli into small florets and chopped stems. Zest and halve the lemon. Remove cottage cheese from the fridge to bring it to room temperature for blending. Measure and arrange all ingredients.
- Cook Pasta and Broccoli Florets: Bring a large pot of water salted with 1 tsp salt to a boil. Add the protein pasta and cook per package instructions. About 2 minutes before pasta finishes, add broccoli florets to the boiling water. Reserve 1 cup of pasta water before draining pasta and broccoli thoroughly.
- Sauté Garlic and Broccoli Stems: While pasta cooks, heat olive oil in a large pot over medium heat. Add minced garlic and chopped broccoli stems. Cook for 4-5 minutes until tender and aromatic.
- Build the Creamy Sauce: In a blender, combine room-temperature cottage cheese, grated Parmesan, lemon zest, 2 tablespoons lemon juice, salt, black pepper, and red pepper flakes. Gradually blend in reserved pasta water about 1/2 to 3/4 cup until smooth and pourable.
- Combine and Finish: Add drained pasta and broccoli florets to the pot with sautéed garlic and broccoli stems. Pour the creamy sauce over and gently toss to coat evenly. Warm on medium-low heat for 1-2 minutes until sauce clings and everything is heated. Adjust seasoning if needed.
- Serve: Transfer salad to serving dish or plates. Serve warm, room temperature, or chilled with optional extra Parmesan on top.
Notes
- If you prefer a smoother sauce, blend cottage cheese for at least a full minute until no lumps remain.
- Watch the pasta closely to avoid overcooking as protein pastas cook faster and can become mushy.
- Reserve pasta water to ensure the sauce coats the pasta smoothly without clumping.
- Do not add broccoli florets at the beginning of pasta cooking to prevent mushiness and olive green color.
- Greek yogurt or ricotta cheese can substitute cottage cheese for a different texture and protein variation.
- Regular, chickpea, or lentil pasta can replace protein pasta but will alter protein content slightly.
- Store leftovers in an airtight container for up to 4 days; toss with fresh lemon juice and olive oil before serving if dry.
- This salad pairs beautifully with grilled chicken or salmon and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: broccoli pasta salad, high protein pasta salad, healthy pasta salad, cottage cheese pasta salad, meal prep salad, protein packed salad
