Mediterranean Cottage Cheese Pasta Salad (Printable Version)
Protein-packed pasta salad with Mediterranean vegetables and creamy cottage cheese in a zesty lemon dressing.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp salt (for pasta water)
→ Dairy
03 - 1 cup cottage cheese
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1 small red onion, finely chopped
07 - 1 small red bell pepper, diced
08 - 1/3 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
15 - 1/4 cup crumbled feta cheese
16 - 2 tbsp toasted pine nuts
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water until al dente, following package directions. Drain well, then rinse under cold running water to stop cooking and cool completely.
02 - In a large mixing bowl, combine cooled pasta, cottage cheese, cherry tomatoes, cucumber, red onion, bell pepper, olives, and fresh parsley. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper in a small bowl until fully emulsified.
04 - Pour dressing over the pasta mixture and toss gently until all ingredients are evenly coated. Adjust seasoning with additional salt and pepper if desired.
05 - Top with crumbled feta cheese and toasted pine nuts if using. Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld and serve chilled.
# Expert Insights:
01 -
- The cottage cheese creates this incredible creamy texture without weighing down the fresh vegetables like heavier dressings do
- Its actually a complete meal that keeps you satisfied for hours without that post-pasta slump
- You can throw it together in under 30 minutes with ingredients you probably already have in your fridge
02 -
- Rinsing the pasta under cold water isnt just about temperature—it washes away excess starch that would otherwise make your salad gummy and clumped together
- The cottage cheese texture changes completely after sitting in the dressing, so dont panic if it looks a bit separated at first
- This salad actually tastes better after the flavors have time to mingle, so its the perfect make-ahead dish for busy weeks
03 -
- Cutting your vegetables into uniform sizes means every single bite has the perfect balance of flavors and textures
- Letting the salad rest for at least 15 minutes before serving gives the cottage cheese time to soften and coat everything in that creamy goodness