High Protein Cottage Cheese Pasta Salad (Print)

Light and creamy pasta tossed with cottage cheese and fresh vegetables, ideal for a nutritious lunch or side.

# Components:

→ Pasta

01 - 12 oz short pasta such as rotini, penne, shells, or farfalle

→ Salad Base

02 - 1 cup cottage cheese, small or large curd
03 - 1 medium cucumber, diced
04 - 1 red bell pepper, diced
05 - 7 oz cherry tomatoes, halved
06 - 2 cups baby spinach, roughly chopped
07 - 2 tablespoons red onion, finely diced

→ Dressing

08 - 4 tablespoons Italian dressing
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper to taste

→ Optional Add-ins

15 - 1/2 cup shredded carrots
16 - 1/2 cup fresh basil or parsley, chopped
17 - 1/4 cup black olives, sliced

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse thoroughly with cold water to cool completely, then set aside.
02 - While pasta cooks, dice cucumber and bell pepper, halve cherry tomatoes, chop spinach, finely dice red onion, and prepare any optional add-ins.
03 - In a large mixing bowl, whisk together Italian dressing, olive oil, lemon juice, Dijon mustard, garlic powder, oregano, salt, and black pepper until well combined.
04 - Add cooled pasta, cottage cheese, cucumber, bell pepper, cherry tomatoes, spinach, red onion, and optional add-ins to the bowl with dressing.
05 - Gently toss all ingredients until evenly coated with dressing. Taste and adjust seasoning as needed.
06 - Refrigerate salad for at least 1 hour to allow flavors to meld. Stir well before serving and add additional dressing or lemon juice if desired.

# Expert Advice:

01 -
  • It's genuinely filling: The cottage cheese adds serious protein without making you feel bloated like heavier creams do.
  • Meal prep actually works: This salad tastes better the next day when everything gets friendly with each other in the fridge.
  • Zero cooking stress: Boil pasta, chop vegetables, mix, done—no timing games or finicky techniques.
02 -
  • Cold pasta must be genuinely cold: Warm pasta will turn the cottage cheese into a melted mess instead of keeping those creamy curds distinct and delicious.
  • Don't skip the rinsing step: I learned this the hard way when I got impatient—unrinsed pasta gets gluey and the salad becomes starchy rather than fresh.
  • Taste before you serve: The cottage cheese and vegetables release liquid as they sit, so the dressing needs adjusting every single time.
03 -
  • Pat your cucumber dry: Excess water from cucumbers dilutes your dressing as everything sits, so dice it and let it sit on paper towels for a few minutes first.
  • Taste the cottage cheese before you buy: Brands vary wildly in tang and texture, so sample if you can or read reviews—some are almost sweet, others are sharp as cheese.
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