Cottage Cheese Pasta Salad

There’s something about a big bowl of pasta salad—pearled pasta glistening with a creamy white dressing, crisp cucumbers and tomatoes adding pops of red and green, fresh herbs releasing their clean, bright aroma—that just feels instantly inviting.

This cottage cheese pasta salad is a cool, invigorating meal that comes together fast, perfect when you need something satisfying without turning on the oven. It’s ideal for busy weeknights, beginners who want a foolproof recipe, and meal-preppers looking for a high-protein, make-ahead lunch.

I still remember throwing this together before a hectic workday, portioning it into containers while the cottage cheese dressing clung to each spiral of pasta. That week, lunches stopped being “whatever’s around” and became something I looked forward to.

This dish shines at easy entertaining, potlucks, quick lunches, or those last-minute “we need a side dish now” moments. Ready to bring this dish to life?

Why You’ll Love It

• Packs creamy, tangy flavor without feeling heavy or greasy
• Boosts protein with cottage cheese, yogurt, and peas
• Comes together quickly with simple, everyday ingredients
• Stays delicious in the fridge, perfect for make-ahead lunches
• Adapts easily to different veggies, herbs, and pasta shapes

Ingredients

• 8 ounces pasta, small shapes — cook to al dente for best texture
• 1 cup cottage cheese, full‑fat or low‑fat — choose small curd for creamier dressing
• 3 tablespoons mayonnaise — full‑fat gives richer flavor
• 2 tablespoons plain Greek yogurt — adds tang and protein
• 1 tablespoon lemon juice, freshly squeezed — brightens the dressing
• 1 teaspoon Dijon mustard — helps emulsify and adds gentle heat
• 1 tablespoon extra‑virgin olive oil — use good-quality for better flavor
• 1 teaspoon salt — adjust more to taste after mixing
• 0.5 teaspoon freshly ground black pepper — adds mild heat and aroma
• 0.5 teaspoon garlic powder — gives even garlic flavor throughout
• 0.5 teaspoon onion powder — boosts savory depth
• 1 cup cherry tomatoes, halved — choose firm, sweet tomatoes
• 0.75 cup cucumber, diced — use seedless or remove seeds for less water
• 0.5 cup red bell pepper, diced — adds crunch and sweetness
• 0.25 cup red onion, finely chopped — soak briefly in cold water to mellow
• 0.5 cup peas, thawed if frozen — no need to cook further
• 0.25 cup black olives, sliced — use pitted olives for easy prep
• 0.25 cup fresh parsley, chopped — flat‑leaf gives better flavor
• 0.25 cup Parmesan cheese, grated (optional) — sprinkle just before serving

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but still firm. Avoid overcooking so the pasta holds its shape in the salad.

Once done, immediately drain the pasta in a colander to stop the cooking process and prevent it from becoming mushy.

Cool and Drain the Pasta

Rinse the hot pasta under cold running water. Stir gently as you rinse to cool it evenly and remove excess starch.

Let the pasta sit in the colander to drain thoroughly. Shake the colander a few times to remove trapped water. Make certain the pasta is completely cool and dry so the creamy dressing doesn’t become thin or watery.

Whisk the Creamy Dressing

Combine cottage cheese, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, pepper, garlic powder, and onion powder in a small bowl. Whisk until the mixture is smooth and creamy.

Break up any lumps of cottage cheese as you whisk. Taste the dressing and adjust the seasoning if needed before adding it to the pasta and vegetables.

Prep and Add the Vegetables

Chop and measure all vegetables so they’re ready to mix. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the olives, and ensure peas are thawed.

Add the cooled pasta to a large mixing bowl. Add tomatoes, cucumber, bell pepper, red onion, peas, olives, and chopped parsley on top.

Combine Pasta, Veggies, and Dressing

Pour the creamy cottage cheese dressing evenly over the pasta and vegetables. Use a large mixing spoon to toss everything gently, lifting from the bottom of the bowl.

Coat all the pasta and veggies thoroughly without crushing them. Check the distribution of dressing and ingredients so each bite has a balance of textures and flavors.

Chill to Let Flavors Meld

Cover the mixing bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes to let the flavors blend and the dressing thicken slightly.

Stir the salad once midway if possible. Just before serving, toss again, taste, and adjust seasoning. Sprinkle with grated Parmesan, if using, for extra richness and a savory finish.

Ingredient Swaps

• Use whole-wheat or gluten-free pasta (rice, chickpea, or lentil) instead of regular pasta for more fiber or gluten-free needs.
• Swap cottage cheese with ricotta, plain Greek yogurt, or a mix of yogurt and crumbled feta for different creaminess and tang.
• Replace mayonnaise with all Greek yogurt or a light mayo for lower fat, or use vegan mayo plus a plant-based yogurt and dairy-free cottage cheese for a fully vegetarian/vegan version.
• Adjust veggies based on budget or availability: use frozen mixed vegetables, canned corn, or whatever fresh produce is cheapest/seasonal (e.g., carrots, celery, green onions).
• Skip olives or Parmesan if you don’t like them, or substitute with capers and nutritional yeast for a briny, cheesy flavor without the dairy.

You Must Know

– Make-Ahead – To keep textures fresh for next-day serving, combine pasta, dressing, firm veg (cucumber, pepper, peas, olives) and refrigerate up to 24 hours, then fold in tomatoes, parsley, and Parmesan within 30 minutes of serving so they stay vibrant and not watery.

Serving Tips

• Serve chilled in a wide shallow bowl, garnished with extra parsley and Parmesan.
• Pair with grilled chicken, fish, or tofu for a protein-packed summer meal.
• Spoon into lettuce cups or halved bell peppers for a colorful party presentation.
• Pack in individual jars or containers for easy make-ahead lunches or picnics.
• Serve alongside burgers, hot dogs, or barbecue as a lighter, creamy side dish.

Storage & Make-Ahead

Store cottage cheese pasta salad in an airtight container in the fridge for up to 3 days.

It’s ideal to make it a few hours ahead so flavors meld; add tomatoes and herbs closer to serving.

This salad doesn’t freeze well—the dairy and pasta texture suffer after thawing.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger amounts, warm gently in a covered oven-safe dish or on low stovetop heat, avoiding boiling.

Midwestern Church Potlucks

Sometimes I envision this cottage cheese pasta salad nestled among crockpots and Pyrex dishes on a long folding table in a Midwestern church basement, the air humming with quiet chatter and the smell of coffee.

I can almost hear the clatter of serving spoons and the murmur of “Try some of this” as you edge closer in line.

At potlucks like these, food does quiet work. It welcomes, softens, and invites conversation.

When I bring this salad, I imagine you tasting it there, under fluorescent lights, feeling at home.

1. The cool, creamy dressing balancing warm, bustling rooms.
2. Bright tomatoes and peppers catching the eye.
3. Familiar pasta offering comfort.
4. Cottage cheese adding a gentle, unexpected richness.

Final Thoughts

Give this Cottage Cheese Pasta Salad a try the next time you need a quick, satisfying meal or a fresh side dish for gatherings.

Feel free to tweak the veggies and seasonings to match your taste and make it your own!

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free or Low-Carb for Special Diets?

You can, and I’d happily guide you. I’d choose gluten-free or chickpea pasta, or tender zucchini ribbons, then toss everything in that creamy, lemony dressing so it still feels comforting, colorful, and deeply satisfying.

How Can I Adjust the Recipe for Large Crowds or Catering Events?

You can scale this up effortlessly: I’d multiply everything, prepare pasta and chopped veggies in separate deep bowls, chill big batches overnight, then gently fold in the dressing just before serving so every creamy, colorful bite tastes freshly made.

What Wine or Beverages Pair Best With Cottage Cheese Pasta Salad?

I’d pour a chilled Sauvignon Blanc or Pinot Grigio; they sparkle against the creamy tang. For no‑alcohol comfort, I’d brew iced herbal tea with lemon, or serve sparkling water kissed with lime and crushed mint.

Is This Recipe Suitable for Kids or Picky Eaters, and How Can I Adapt It?

Yes, it’s kid‑friendly, and you can adapt it easily. I’d keep veggies tiny and mild, use extra mayo for creaminess, skip onions and olives, and serve it slightly warm, like a soft, cozy, cheesy hug.

How Can I Turn Leftovers Into a New Meal, Like a Baked Casserole?

You can absolutely bake it into a cozy casserole. I’d stir in extra cheese, a splash of milk, maybe diced ham, nestle it into a buttered dish, top with breadcrumbs, and bake until bubbling.