High Protein Cottage Cheese Pasta Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
