Cottage Cheese Pasta Salad
A creamy and refreshing pasta salad featuring cottage cheese and fresh vegetables, perfect for lunches, picnics, or side dishes.
Ingredients
Pasta and Base Ingredients
- 8 ounces pasta (like rotini or elbow) Your choice of pasta
- 2 cups cottage cheese
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, chopped
- 1/2 cup red onion, diced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup fresh parsley, chopped For garnish
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions.
- Meanwhile, chop the fresh vegetables into bite-sized pieces.
- Once the pasta is al dente, drain and rinse it under cold water to cool it.
Mixing
- In a large mixing bowl, combine the cooked pasta with cottage cheese, cherry tomatoes, cucumber, bell pepper, red onion, and peas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss until well-coated.
Serving
- Gently fold in the fresh parsley and chill in the refrigerator for about 30 minutes before serving.
- Serve cold as a main dish, side, or light meal.
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Notes
Try using whole grain or legume-based pasta for added nutrition. Store the dressing separately if preparing in advance to prevent sogginess.