High Protein Cottage Cheese Pasta Salad Recipe
Introduction
This High Protein Cottage Cheese Pasta Salad is a fresh and satisfying dish perfect for lunch or a light dinner. Packed with colorful vegetables and creamy cottage cheese, it offers a delightful combination of textures and flavors that will keep you coming back for more.
Ingredients
- 14 oz pasta (Barilla rotini recommended)
- 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
- 1 lemon
- 1/2 cup Italian dressing (Ken’s Steak House suggested)
- 1 pinch oregano
- 1.5 cups cottage cheese (Good Culture preferred for creaminess)
- Salt to taste
- Pepper to taste
Instructions
- Step 1: While waiting for the pasta water to boil, prepare all vegetables. Dice the cucumber and yellow bell pepper into 1/2-inch pieces, halve or quarter the tomatoes, finely dice the red onion, and chop the spinach into 1/2-inch ribbons. Arrange each vegetable in separate piles on your cutting board to keep things organized.
- Step 2: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well, then rinse the pasta with cold water while tossing gently. This step stops the cooking process and removes excess starch, preventing the pasta from clumping.
- Step 3: In a large mixing bowl, combine the cooled pasta with all the prepped vegetables. Toss gently to evenly distribute the veggies without crushing them.
- Step 4: Cut the lemon in half and squeeze the juice directly over the pasta and vegetables. Add the Italian dressing and oregano, then toss thoroughly to coat everything evenly. The lemon juice adds brightness and balances the flavors.
- Step 5: Gently fold in the cottage cheese using a rubber spatula or wooden spoon. Fold carefully to keep the curds intact and maintain a creamy texture. Season with salt and pepper to taste, mixing gently to combine.
Tips & Variations
- For extra protein, add cooked chicken or beans. Use fresh herbs like basil or parsley for added freshness.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of lemon juice or dressing if it seems dry. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, any short pasta like penne or farfalle works well. Choose shapes that hold dressing and vegetables nicely.
Will the salad keep well without the cottage cheese?
Yes, you can omit the cottage cheese and add it just before serving or replace it with feta or ricotta for a different flavor and texture.
PrintHigh Protein Cottage Cheese Pasta Salad Recipe
This High Protein Cottage Cheese Pasta Salad is a fresh, creamy, and nutritious dish perfect for a light lunch or a side at dinner. Featuring rotini pasta combined with crisp cucumber, juicy tomatoes, sweet yellow bell pepper, red onion, and fresh spinach, all tossed in a zesty Italian dressing and brightened with lemon juice. The addition of cottage cheese adds a creamy texture and a boost of protein without heaviness, making it a satisfying and healthy choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Pasta and Vegetables
- 14 oz Barilla rotini pasta
- 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
Dressing and Seasonings
- 1 lemon, juiced
- 1/2 cup Italian dressing (Ken’s Steak House preferred)
- 1 pinch oregano
- Salt, to taste
- Pepper, to taste
Creamy Protein
- 1.5 cups Good Culture cottage cheese
Instructions
- Prepare Vegetables: While bringing the pasta water to a boil, dice the cucumber, tomatoes, yellow bell pepper, finely dice the red onion, and chop the spinach into ribbons. Arrange all the prepped vegetables in separate piles to keep them organized and ready for mixing.
- Cook and Rinse Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain thoroughly and rinse with cold water while gently tossing to stop the cooking process and prevent clumping.
- Combine Pasta and Vegetables: In a large mixing bowl, mix the cooled pasta with all prepared vegetables, tossing gently to distribute evenly without bruising the ingredients.
- Add Lemon and Dressing: Squeeze the juice of one lemon directly into the bowl. Add the Italian dressing and oregano, then toss thoroughly to ensure every bite is flavorful and well coated.
- Fold in Cottage Cheese and Season: Gently fold the cottage cheese into the pasta mixture using a spatula or wooden spoon, maintaining the curds’ texture. Season with salt and pepper to taste, folding gently to combine without breaking the curds.
Notes
- Rinsing the pasta with cold water after cooking is crucial to prevent overcooking and clumping, especially for pasta salad.
- Folding rather than stirring cottage cheese keeps the texture creamy and the curds visible.
- Use fresh vegetables for the best texture and flavor.
- Any Italian dressing can be substituted based on preference, but Ken’s Steak House adds a zesty flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, but best served fresh for maximum crispness.
Keywords: high protein pasta salad, cottage cheese pasta salad, healthy pasta salad, rotini pasta salad, Italian dressing pasta salad, creamy pasta salad, vegetable pasta salad
