Cottage Cheese Pasta Salad (Printable)
Protein-rich pasta salad with creamy cottage cheese, crisp vegetables, and tangy herb dressing
# What You’ll Need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or rotini)
→ Dairy
02 - 1 cup cottage cheese
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1 small red bell pepper, diced
06 - 2 spring onions, thinly sliced
→ Dressing
07 - 2 tbsp olive oil
08 - 2 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 1 clove garlic, minced
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh dill
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Boil pasta in salted water until al dente per package directions. Drain thoroughly and rinse under cold water until completely cooled. Set aside.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, parsley, dill, salt, and pepper in a large mixing bowl until emulsified.
03 - Add cooled pasta, cherry tomatoes, cucumber, bell pepper, and spring onions to the dressing. Toss gently to coat evenly.
04 - Gently fold cottage cheese into the salad, taking care not to break up the curds excessively.
05 - Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- It comes together faster than you can debate what to order for takeout
- The cottage cheese keeps you surprisingly full without that heavy pasta coma feeling
02 -
- Rinsing your pasta in cold water is not optional unless you want warm mushy vegetables
- The salad gets even better after a few hours so make it ahead if you can
03 -
- Cut all your vegetables roughly the same size for the best texture in every bite
- Let the dressing sit for 5 minutes before tossing so the garlic mellows