This 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 pasta salad that everyone will love. It’s a great high protein vegetarian side dish, too!
If you’re looking for a creamy pasta salad without mayo – you’ve found the right recipe! I know cottage cheese isn’t everyone’s cup of tea (*looks over at husband*) but if you love it, you LOVE it! This cottage cheese pasta salad is a bright, tangy, and a fresh take on classic creamy pasta salads. The cottage cheese adds flavor, protein, and pairs really well with fresh summer tomatoes, cucumbers, and bell peppers.
This was definitely a fun recipe to try out: I’m adding it to my “Midwestern Fusion” recipes where I like to combine fun ingredients that remind me of home. This is a great recipe if you like cottage cheese and while it may sound a little strange, it is absolutely fantastic.
This Cottage Cheese Pasta Salad Recipe Is
- High Protein
- Tangy
- Vibrant
- Loaded with Flavor
- Colorful
- Vegetarian
A Great Make-Ahead High Protein Pasta Salad for Entertaining
This cottage cheese pasta salad recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. This is a great recipe to entertain with, or bring to an event.
A crowd-pleaser recipe that cottage cheese lovers will want to dig in to! 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. Adding a scoop of cottage cheese is a great way to add more protein to your bowl, while you are also adding flavor.
What’s In This High Protein Pasta Salad?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, pantry staples, & dairy (including cottage cheese) at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!
- Pasta – I used bowtie “farfalle” pasta, but you can use any short or medium shape you like. Rotini, macaroni, ditalini, or penne would all be great choices.
- Cucumber
- Tomatoes
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Spinach
- Lemon Juice
- Italian Dressing: There are times when I love making my own salad dressings… 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%. My favorite cottage cheese ever is Cabot brand which is a great Vermont based company they sell in most of our grocery stores here in New England.
How Do I Make this Cottage Pasta Salad?
- 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!!
- For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Eat Seasonal with This Summer Pasta Salad with Cottage Cheese
This summer cheese pasta salad is a great way to get in some seasonal fresh produce! Summer time means fresh garden tomatoes, cucumbers, and bell peppers. Combine all these amazing fresh ingredients into this healthy and delicious summer BBQ pasta salad. And add in some fresh chopped herbs for a little extra freshness and taste of summer!
Dietary Modifications
- This recipe is vegetarian.
- 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.
More Creamy Pasta Salad Recipes You’ll Love
Get the Same Ingredients For Cottage Cheese Noodle Salad
As always, if you make this vegetarian and high protein cottage cheese pasta salad be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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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
- Himalayan Sea Salt and Pepper to Taste
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!!
Notes
Save on Fresh Groceries & Pantry Staples
I love shopping for fresh produce through Misfits Market. They sell fresh produce, pantry staples, and fantastic groceries (even wine!) at a discounted price. Choose your favorite seasonal produce, enjoy delivery right to your door, & $10 off your first box by clicking here. Getting groceries online has turned out to be a huge time and money saver for us. If you haven't tried a produce box yet, I highly recommend trying one out!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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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.
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This is a delicious twist on the pasta salad I usually prepare
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