Description
This High Protein Cottage Cheese Pasta Salad is a fresh, vibrant, and protein-packed dish perfect for a quick lunch or light dinner. Featuring Barilla rotini pasta, creamy Good Culture cottage cheese, and a medley of crisp vegetables like cucumber, tomatoes, yellow bell pepper, red onion, and spinach, all tossed in zesty Italian dressing and fresh lemon juice. This salad combines wholesome ingredients to deliver a satisfying and nutritious meal that’s ready in just 25 minutes.
Ingredients
Scale
Pasta and Dairy
- 14 oz Barilla rotini pasta
- 1.5 cups Good Culture cottage cheese
Vegetables
- 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
Flavorings
- 1 lemon
- 1/2 cup Italian dressing (Ken’s Steak House recommended)
- 1 pinch oregano
- Salt, to taste
- Pepper, to taste
Instructions
- Prep Vegetables: While waiting for the pasta water to boil, 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 each vegetable separately on your cutting board for easy mixing later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain thoroughly, then rinse under cold water while tossing gently to stop cooking and remove excess starch. This prevents clumping and ensures the pasta stays fresh in the salad.
- Combine Pasta and Vegetables: In a large mixing bowl, combine the cooled pasta with all prepped vegetables. Toss gently to evenly distribute the vegetables without bruising them.
- Add Flavorings: Cut the lemon in half and squeeze the juice directly into the bowl. Add the Italian dressing and a pinch of oregano, then toss until everything is evenly coated. The lemon juice brightens the flavors and the dressing adds a zesty finish.
- Fold in Cottage Cheese and Season: Gently fold the cottage cheese into the mixture using a rubber spatula or wooden spoon to keep the curds intact and creamy. Season with salt and pepper to taste, folding gently to combine without breaking the curds.
Notes
- Rinsing pasta under cold water after cooking stops the cooking process and removes excess starch, preventing the pasta from clumping in the salad.
- Be gentle when folding in the cottage cheese to keep the curds creamy and intact for the best texture.
- Adjust the seasoning with salt and pepper gradually to tailor the salad to your preference.
- This salad can be made ahead and refrigerated for up to 24 hours; flavors will meld and improve slightly overnight.
- For added crunch, consider topping with toasted nuts or seeds before serving.
