This colourful, nourishing, and easy-to-make salad is sure to please everyone. It’s the perfect dish to bring to a potluck or picnic. Add a source of protein like tuna, grilled chicken, or crispy tofu, and it becomes a complete meal. Versatile, fresh, and flavourful, this recipe was created by a dietitian to simplify meal planning without compromising on taste!
Preparation
20
min
Cooking
15
min
Servings
6
Nutrition Facts (per serving)
Calories
280
Fat
7
Carbohydrates
44
Fibre
6
Protein
11
Sodium
280
Ingredients
- 250 g (½ lb) whole wheat macaroni (or other short pasta)
- 375 ml (1 ½ cups) frozen corn
- 250 ml (1 cup) cherry tomatoes, halved
- 3 Lebanese cucumbers, sliced into half-moons (or 1 medium zucchini)
- 2 celery stalks, diced
- 2 green onions, sliced
- 1 bell pepper, diced
- 100 g (½ block) light feta cheese, crumbled
- 60 ml (¼ cup) 1% cottage cheese
- 45 ml (3 tbsp) light mayonnaise
- Juice of 1 lemon (or 60 ml / ¼ cup)
- 7 ml (½ tbsp) harissa paste
- Chili powder, to taste
- Pepper and salt, to taste
Preparation
- In a large pot of boiling water, cook the pasta according to package directions. Drain and rinse under cold water. Set aside.
- In a non-stick skillet, heat the corn over medium heat and roast for 5 to 7 minutes, stirring occasionally. Remove from heat and let cool slightly.
- In a large salad bowl, combine the pasta, roasted corn, tomatoes, cucumbers, celery, green onions, bell pepper, and feta. Toss gently.
- In a small bowl, whisk together the cottage cheese, mayonnaise, lemon juice, harissa, chili powder, pepper and salt.
- Pour the dressing over the salad and mix well to coat.
Notes
Keeps for 5 days in an airtight container in the refrigerator.
For a higher-protein version, add two 170 g (6 oz) cans of flaked light tuna in water, drained, or two cooked chicken breasts, diced, or a preparation of crispy tofu.
