Ingredients

14 oz pasta (Barilla rotini recommended for best texture)

1 large cucumber (diced into 1/2-inch pieces)

1.5 cups tomatoes (halved or quartered)

1 yellow bell pepper (diced into 1/2-inch pieces)

1/4 cup finely diced red onion

1/2 cup spinach (chopped into 1/2-inch ribbons)

1 lemon

1/2 cup Italian dressing (Ken’s Steak House suggested for zesty flavor)

1 pinch oregano

1.5 cups cottage cheese (Good Culture for thicker, creamier consistency)

Salt to taste

Pepper to taste

Instructions

Step 1: While the pasta water comes to a boil, dice the cucumber into 1/2-inch pieces, halve or quarter the tomatoes, dice the bell pepper into 1/2-inch pieces, finely dice the red onion, and chop the spinach into 1/2-inch ribbons. Arrange all prepped vegetables in separate piles on your cutting board to keep them ready for mixing later.

Step 2: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain thoroughly, then rinse with cold water while tossing gently to stop cooking and remove excess starch. This keeps the pasta from clumping and getting mushy.

Step 3: In a large mixing bowl, combine the cooled pasta with all the prepped vegetables. Toss gently to distribute the vegetables evenly without crushing them.

Step 4: Cut the lemon in half and squeeze the juice directly into the bowl. Add the Italian dressing and oregano, then toss thoroughly to coat all ingredients evenly. The lemon juice adds brightness and balances the flavors.

Step 5: Gently fold the cottage cheese into the pasta mixture using a rubber spatula or wooden spoon. Fold carefully to keep the curds intact and maintain a creamy texture. Season with salt and pepper to taste, mixing gently to combine.

Tips & Variations

Substitute the Italian dressing with a homemade vinaigrette for a personalized flavor.

Try adding fresh herbs like basil or parsley to brighten the salad further.

Use low-fat cottage cheese if you prefer a lighter version without sacrificing protein.

For extra crunch, sprinkle toasted pine nuts or sunflower seeds on top just before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Because of the fresh vegetables and cottage cheese, it’s best enjoyed within this timeframe. When ready to eat, give it a gentle stir and serve chilled or at room temperature. Avoid freezing as it can affect the texture of the cottage cheese.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or fusilli works well because their shapes hold the dressing and ingredients nicely. Just cook according to package directions and rinse with cold water to stop cooking.

Is this salad suitable for meal prep?

Absolutely. This pasta salad keeps well in the fridge for a few days, making it a great option for meal prep lunches or quick dinners. Just store it in a sealed container and stir gently before serving.