High Protein Cottage Cheese Pasta Salad Recipe
A refreshing and protein-packed cottage cheese pasta salad combining tender rotini, crisp vegetables, zesty Italian dressing, and creamy cottage cheese. Perfect as a light lunch or side dish for warm days, this salad offers a delightful mix of textures and flavors that are both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta and Salad Base
- 14 oz Barilla rotini pasta
- 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
Dressing and Seasoning
- 1 lemon, juiced
- 1/2 cup Italian dressing (Ken’s Steak House recommended for zest)
- 1 pinch oregano
- Salt, to taste
- Pepper, to taste
Protein
- 1.5 cups cottage cheese (Good Culture brand recommended for creaminess)
Instructions
- Prepare Vegetables: While waiting for the pasta water to boil, dice the cucumber, tomatoes, yellow bell pepper, and red onion into 1/2-inch pieces or fine dice as specified. Chop the spinach into 1/2-inch ribbons. Arrange all prepared vegetables in separate piles to keep them organized and ready for combining.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain thoroughly, then rinse the pasta under cold water to halt cooking and remove excess starch, preventing clumping.
- Combine Pasta and Vegetables: In a large mixing bowl, add the cooled pasta and all the prepped vegetables. Toss gently to distribute the veggies evenly without bruising them.
- Add Dressing and Seasoning: Squeeze the juice of one lemon directly over the pasta and vegetables. Pour in the Italian dressing and sprinkle oregano over the mixture. Toss thoroughly to ensure even coating, adding brightness and flavor to the dish.
- Fold in Cottage Cheese: Gently fold the cottage cheese into the pasta salad with a rubber spatula or wooden spoon, being careful to keep the curds intact for creaminess. Season with salt and pepper to taste, mixing just enough to combine flavors.
Notes
- Rinsing pasta with cold water after cooking is crucial to prevent overcooking and clumping, especially for pasta salads.
- Folding in cottage cheese instead of stirring helps retain the texture and visual appeal of the cheese curds.
- You can substitute Italian dressing brands based on preference, but a zesty flavor enhances the salad best.
- This pasta salad can be refrigerated for up to 2 days, though it’s freshest when served the same day.
- Add fresh herbs like basil or parsley for added flavor variations.
Keywords: cottage cheese pasta salad, high protein pasta salad, healthy pasta salad, Italian dressing pasta salad, summer salad, vegetarian pasta salad
