High Protein Cottage Cheese Pasta Salad Recipe

Introduction

This High Protein Cottage Cheese Pasta Salad is a refreshing and creamy dish perfect for a light lunch or a nutritious side. Packed with colorful vegetables and packed with protein, it’s both satisfying and easy to make. The combination of tangy Italian dressing and fresh lemon juice brightens every bite.

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 recommended for zesty flavor)
• 1 pinch oregano
• 1.5 cups cottage cheese (Good Culture preferred for creaminess)
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Dice the cucumber, halved or quarter the tomatoes, dice the yellow bell pepper, finely dice the red onion, and chop the spinach into 1/2-inch ribbons. Arrange all vegetables in separate piles to keep them organized and fresh.
2. 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.
3. Step 3: In a large mixing bowl, combine the cooled pasta with all the prepared vegetables. Toss gently to distribute the ingredients evenly without crushing.
4. Step 4: Cut the lemon in half and squeeze the juice into the bowl. Add Italian dressing and oregano, then toss thoroughly so all ingredients are coated evenly.
5. Step 5: Fold the cottage cheese into the pasta mixture gently using a rubber spatula or wooden spoon to keep the curds intact. Season with salt and pepper to taste, mixing gently to combine.

Tips & Variations

• Use rotini or another short, sturdy pasta that holds dressing and vegetables well without becoming soggy.
• For added protein and crunch, toss in some toasted nuts like almonds or walnuts.
• Swap Italian dressing for a lemon vinaigrette for a lighter option.
• If you prefer a smoother texture, blend the cottage cheese slightly before folding it in.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Gently stir before serving as the dressing and cottage cheese may settle. This salad is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, but cottage cheese provides a unique creamy texture with lower fat. Ricotta can be a substitute, but it will change the flavor slightly.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge for several days and tastes even better once flavors meld. Just keep it chilled until serving.

High Protein Cottage Cheese Pasta Salad Recipe

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★★★★★

4.7 from 71 reviews

A refreshing and protein-packed pasta salad featuring creamy cottage cheese, fresh vegetables, and a zesty Italian dressing. Perfect for a nutritious lunch or a light dinner, this High Protein Cottage Cheese Pasta Salad combines rotini pasta with cucumber, tomatoes, yellow bell pepper, red onion, spinach, and a bright lemon-infused dressing for a delightful summer dish.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 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 Seasonings

• 1 lemon, juice only
• 1/2 cup Italian dressing (Ken’s Steak House recommended)
• 1 pinch oregano
• salt, to taste
• pepper, to taste

Dairy

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

Instructions

1. Prepare Vegetables: Dice the cucumber into 1/2-inch pieces, halve or quarter the tomatoes, dice the yellow bell pepper into 1/2-inch pieces, finely dice the red onion, and chop the spinach into 1/2-inch ribbons. Arrange all vegetables separately on a cutting board to keep them organized and fresh.
2. 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 and rinse the pasta with cold water while tossing gently to stop the cooking process and remove excess starch, preventing clumping.
3. Combine Pasta and Vegetables: In a large mixing bowl, toss the cooled pasta with all prepped vegetables carefully to ensure even distribution without crushing the ingredients.
4. Add Dressing and Seasonings: Squeeze the juice from one lemon directly into the bowl. Pour in the Italian dressing and sprinkle oregano over the mixture. Toss everything together thoroughly so the dressing coats the pasta and veggies evenly.
5. Incorporate Cottage Cheese: Using a rubber spatula or wooden spoon, gently fold the cottage cheese into the salad to maintain the curds’ texture, then season with salt and pepper to taste. Mix gently to combine without breaking the cottage cheese curds.

Notes

• Cold rinsing the pasta is crucial to stop cooking and keep the salad from becoming mushy.
• Folding the cottage cheese rather than stirring preserves its creamy texture and appearance in the salad.
• You can substitute Italian dressing brands based on your preference, but a zesty flavor balances the creaminess best.
• This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
• Feel free to add herbs such as basil or parsley to enhance flavor variation.

Keywords: High protein pasta salad, cottage cheese salad, healthy pasta salad, vegetarian pasta salad, easy summer salad