Sweet Potato Protein Pasta Salad
This Sweet Potato Protein Pasta Salad is a creamy, crunchy, high-protein twist on classic pasta salad. With roasted sweet potatoes, fat free cottage cheese dressing, cranberries, toasted pecans, and spinach, it’s a satisfying and healthy option perfect for meal prep, cold lunches, or a unique holiday side dish. Packed with flavor and protein — no mayo required!
Servings 4
Ingredients
- 16 oz Protein Rotini Pasta (Like Banza or Barilla Protein)
- 2 Large Sweet Potatoes, Peeled & Diced into cubes
- 1 Tbl Olive Oil (For Roasting)
- Salt/Pepper to Taste
- 1.5 Cups Fat Free Cottage Cheese
- 3/4 Cup Plain Fat Free Greek Yogurt
- 1 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- 3/4 Tsp Garlic Powder
- Salt to Taste
- 1/2 Cup Reduced Sugar Dried Cranberries
- 1/2 Cup Toasted Pecans (Chopped)
- 6 Cups Baby Spinach (Chopped) or More as Needed
- 2 Tsp Fresh Parsley, Optional for Topping
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway through. Let cool.
- Cook the Pasta: Cook the protein pasta in salted boiling water according to package instructions. Drain, rinse under cold water, and set aside to cool completely.
- Make the Dressing: Blend cottage cheese, Greek yogurt, Dijon, vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Combine Ingredients: In a large bowl, add the cooked pasta, roasted sweet potatoes, spinach, cranberries, and pecans. Pour the dressing over the top and gently mix until evenly coated.
- Chill & Serve: Chill in the fridge for at least 30 minutes. Garnish with fresh parsley before serving if desired.
- This makes 4 Servings.