I make this salad most weeks for lunch. It saves me time and keeps my meals simple. High Protein Cottage Cheese Pasta Salad – theamazingfood became a quick fix when I wanted more protein without extra work.
I cook pasta, chop a few vegetables, and stir in cottage cheese and dressing. I can eat it right away or pack it for work. I like that it lasts a few days in the fridge and still tastes fresh.
This recipe is a cold pasta salad with cottage cheese and fresh veggies. It tastes light, a bit tangy, and creamy from the cottage cheese. People usually make it for lunch, a light dinner, or for meal prep. It works well as a side at a cookout or a packed work lunch. If you like high-protein cottage cheese dishes, check this simple high protein veggie bake for another easy idea.
Why make this recipe
This meal is quick and filling. It takes about 20 minutes to cook and toss. It uses common items you likely have at home. The mix of veggies adds crunch and color. The cottage cheese gives higher protein than a regular pasta salad. You can change the dressing and veggies to fit what you like. It is good for busy days, packing lunches, or a light weeknight dinner.
How to make this recipe
Start by cooking the pasta until tender. Let it cool a bit so the cottage cheese does not melt. Toss the chopped vegetables and dressing with warm or room temperature pasta. Fold in the cottage cheese last to keep the texture. Stir gently so the salad stays creamy but not mushy. For another cottage cheese idea that is simple and baked, look at this baked cottage cheese eggs.
Ingredients
14 oz pasta (I always use Barilla rotini for the best texture) — rotini holds the dressing well.
1 large cucumber (diced into 1/2-inch pieces) — adds crunch and water for freshness.
1.5 cups tomatoes (halved or quartered) — for brightness and acidity.
1 yellow bell pepper (diced into 1/2-inch pieces) — adds sweet crunch and color.
1/4 cup finely diced red onion — a little sharpness for balance.
1/2 cup spinach (chopped into 1/2-inch ribbons) — for mild green flavor and color.
1 lemon — juice brightens the dressing.
1/2 cup italian dressing (I prefer Ken’s Steak House for a zesty flavor) — gives most of the seasoning.
1 pinch oregano — small herb lift.
1.5 cups cottage cheese (I use Good Culture for a thicker, creamier consistency) — the main protein and cream element.
Salt to taste, pepper to taste — finish to your liking.
Directions
Cook pasta in salted water until just tender. Drain and rinse under cold water if you want it cooler fast. Chop all vegetables to even sizes so each bite is balanced. Mix the dressing with lemon juice and oregano first to blend flavors. Add veggies to pasta, then fold in cottage cheese last so it keeps shape. Taste and add salt or pepper. Chill a bit if you want it colder. These steps help keep the salad fresh and the texture right.
How to serve this recipe
Serve it cold or at room temperature. Scoop on a plate or pack it in a lunch box. Add a simple side of fruit or a green salad if you want more greens. It works well for a light dinner on hot days. For a party, place it in a bowl and set spoons so people can serve themselves. A little lemon or extra pepper on top freshens each serving.
How to store this recipe
Put the salad in an airtight container. It lasts 3 to 4 days in the fridge. Stir once before serving to refresh the mix. Do not freeze; cottage cheese and veggies break down after thawing. Use shallow containers if you want to cool it faster. If you plan to make ahead for the week, keep extra dressing on the side and add it right before eating to keep the texture firm.
Tips to make this recipe
Use chilled cottage cheese straight from the fridge for best texture. Dry the tomatoes slightly on a paper towel if they are very juicy. Taste the dressing before adding so you do not over-salt. If the salad is too thick, add a splash of water or more lemon. For other easy swaps with cottage cheese, see this easy high-protein Philly mac and cheese for ideas on mixing cottage cheese into cooked dishes.
Variation
You can swap vegetables to match your fridge. Use chopped spinach instead of half the cucumber for more greens. Replace italian dressing with a light vinaigrette or plain lemon and olive oil. Add cooked chicken, tuna, or chickpeas to raise protein even more. If you like a creamier texture, use full-fat cottage cheese or blend it a bit before mixing. This version stays simple, so heavy swaps can change the feel of the salad.
FAQs
Q: Can I use a different cheese?
A: Yes. Greek yogurt or ricotta can work but taste and texture will change.
Q: Is this good for meal prep?
A: Yes. It keeps well for 3–4 days in the fridge.
Q: Can I make it vegan?
A: Use a plant-based cottage cheese or mashed tofu as a swap.
Q: Do I need to chill it?
A: Chilling helps flavors meld, but you can eat it right away.
Q: Can veggies be raw?
A: Yes. Raw veggies give nice crunch and keep well.
Conclusion
This pasta salad is simple and useful for daily meals. You can make it fast and store it for a few days. It fills you with protein and fresh veg without much work. For more meal ideas that focus on healthy choices, see Healthy Meals in Hawaii post. If you like short, local food reads, check Between You and Meme article.
Print
High Protein Cottage Cheese Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and filling cold pasta salad with cottage cheese and fresh veggies, perfect for lunch or meal prep.
Ingredients
- 14 oz 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)
- 1 lemon (juiced)
- 1/2 cup Italian dressing
- 1 pinch oregano
- 1.5 cups cottage cheese
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta in salted water until just tender. Drain and rinse under cold water if you want it cooler fast.
- Chop all vegetables to even sizes for balanced bites.
- Mix the dressing with lemon juice and oregano first to blend flavors.
- Add veggies to pasta, then fold in cottage cheese last to keep shape.
- Taste and add salt or pepper.
- Chill a bit if you want it colder. Serve it cold or at room temperature.
Notes
For an extra refreshing taste, add a little lemon or extra pepper on top of each serving. Use extra dressing only when serving to maintain salad texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
