Creamy Cottage Cheese Pasta Salad Recipe (High Protein)
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Jump to Recipe Watch VideoThis creamy cottage cheese pasta salad recipe is bright and tangy without mayonnaise. A great high protein pasta salad recipe to bring to a cookout, tailgate, potluck, or BBQ!
Loaded with veggies and easy to make ahead – this is one crowd pleaser dish that everyone will love.
Want more tasty pasta salad recipes? Try our orange sesame pasta salad, arugula pasta salad, or our creamy macaroni salad with Greek yogurt dressing!
If you’re looking for a creamy pasta salad without mayo – you’ve found the right recipe! It’s bright, tangy, and a fresh take on classic creamy pasta salad. The cottage cheese adds flavor, protein, and pairs really well with fresh summer tomatoes, cucumbers, and bell peppers.
This is a great recipe if you like cottage cheese and it is absolutely fantastic. It makes a great make ahead side dish or even a light lunch!
Why This Recipe Works
- It’s creamy, tangy, and delicious.
- The cottage cheese adds protein to this dish!
- It’s vibrant and loaded with fresh vegetables.
- It’s versatile – you can use any pasta shape you prefer.
- This pasta salad is vegetarian and makes a great lunch idea.
Make-Ahead Pasta Salads
This cottage cheese pasta salad recipe is fantastic to make ahead of time. Making this recipe in advance allows you to skip any cooking or prep on the day-of. It’s great for a meal prep lunch, along with a slice of honey jalapeno cornbread.
This recipe is for cottage cheese lovers of all ages! I got the idea for this recipe after making a pasta salad with cheddar… and realizing that there is another type of cheese that would also be great to add. If you love cottage cheese, make sure to try our savory cottage cheese salad, or sweet cottage cheese and honey dip!
Ingredients
- Pasta – I used bowtie “farfalle” pasta, but you can use any short or medium shape you like.
- Cucumber
- Tomatoes
- Bell Pepper: If you don’t have fresh peppers, sweet roasted red peppers are a great substitute!
- Spinach
- Lemon Juice
- Italian Dressing: There are times when I love making my own salad dressings (like my favorite apple cider vinaigrette dressing)… and then there are times I skip the hassle and use bottled Italian Dressing instead! It has all of the flavor of making your own, and is a huge time saver.
- Oregano: a spice I always put in my pasta salads! This dried oregano has a bright and earthy flavor, and goes so well with the fresh crunchy vegetables.
- Salt & Pepper
- Cottage Cheese – you can use whatever type you normally buy to eat: fat free, low fat, of 4%.
Variations and Substitutions
- If you don’t have farfalle, bowtie pasta, you can use many other shapes! Rotini, macaroni, ditalini, or penne would all be great choices.
- You can add in other crunchy vegetables too – like carrots, chopped broccoli, or even shredded cabbage instead of spinach.
- I used Italian dressing, but you can try other dressings like a Greek dressing or even a creamy dressing like Caesar or Ranch!
How To Make This Recipe
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Step 1: Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Add the cooked pasta to a large bowl.
Step 2: Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the spinach, and add all veggies to the bowl with the pasta.
Step 3: Add dressing, lemon juice, and oregano over the salad.
Step 4: Stir in the cottage cheese. Taste, and add salt and pepper, or more Italian dressing if desired.
Step 5: Toss well to combine all ingredients together, until the pasta and vegetables are coated in the creamy dressing.
Step 6: Refrigerate, and enjoy cold!
Seasonal Summer Recipes
This summer pasta salad is a great way to get in some seasonal fresh produce! Summer time means fresh garden tomatoes, cucumbers, and bell peppers – all perfect in this recipe.
Combine all these amazing fresh ingredients into this tasty and delicious summer pasta salad. And add in some fresh chopped herbs for a little extra freshness and taste of summer!
FAQs and Cooking Tips
I like to store any leftover pasta salad in an airtight container, and refrigerate.
This cottage cheese pasta salad lasts for up to 2 days when refrigerated. The spinach will start to wilt after being tossed, so if you want to keep this recipe for up to 4 days, omit the spinach and add it in right before serving.
I used a plain 1% cottage cheese, but you can use a whole milk or even a nonfat cottage cheese if you prefer. You can also try it with a flavored cottage cheese (like a cucumber and herb variety).
Pro Tips
- When chopping the vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent!
More Pasta Salad Recipes You May Enjoy
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Cottage Cheese Pasta Salad
Ingredients
- 12 ounces pasta
- 1 medium cucumber seeded and diced
- 1 cup cherry tomatoes halved
- 1 yellow bell pepper
- 1/2 cup fresh spinach
- 1 lemon juiced
- 1/3 cup Italian dressing
- Pinch Oregano
- 1 cup cottage cheese
- Sea Salt and Black Pepper
Instructions
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the spinach, and add all veggies to a bowl. Add the pasta, and dressing – toss to coat.
- Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Stir in the cottage cheese and enjoy!!
Video
Notes
Dietary Modifications
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- This recipe is vegetarian.
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- To make this gluten free, ensure you use a certified gluten free pasta and dressing. Always check labels to be certified gluten free before using.
Variations and Substitutions
- If you don’t have farfalle, bowtie pasta, you can use many other shapes! Rotini, macaroni, ditalini, or penne would all be great choices.
- You can add in other crunchy vegetables too – like carrots, chopped broccoli, or even shredded cabbage instead of spinach.
- I used Italian dressing, but you can try other dressings like a Greek dressing or even a creamy dressing like Caesar or Ranch!
Nutrition
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Great combination of flavors
I just made this and WOW! so delicious! I Can’t stop eating haha 10/10!
Very good taste
This is some very good food
Made it today and loved it!
How long would you say this would last in the fridge?
Hi Jessica, I would say no longer than 48 hours after making it. The vegetables could make the dressing become soggy.
This is a delicious twist on the pasta salad I usually prepare