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–+ servings
creamy cottage cheese pasta

Cottage Cheese Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 8 ounce pasta small shapes
  • 1 cup cottage cheese full-fat or low-fat
  • 3 tablespoon mayonnaise
  • 2 tablespoon plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil extra-virgin
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup cherry tomatoes halved
  • 3/4 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup peas thawed if frozen
  • 1/4 cup black olives sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup Parmesan cheese grated optional

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the pasta and cook according to package directions until al dente.
  • Drain the pasta in a colander and rinse under cold water until completely cool, then drain well.
  • In a small bowl whisk together cottage cheese, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, black pepper, garlic powder, and onion powder until creamy.
  • Add the cooled pasta to a large mixing bowl.
  • Add cherry tomatoes, cucumber, red bell pepper, red onion, peas, black olives, and parsley to the pasta.
  • Pour the cottage cheese dressing over the pasta mixture.
  • Toss everything gently with a mixing spoon until the pasta and vegetables are evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  • Just before serving, toss again and sprinkle with grated Parmesan cheese if using.

Notes

For best texture, cook the pasta just to al dente and cool it completely so the salad doesn’t become mushy, and be sure to drain it very well so the dressing stays thick and creamy rather than watered down; you can easily adjust the creaminess by adding a spoonful of milk or yogurt if it thickens in the fridge, swap or add vegetables like corn, celery, or carrots to suit your taste, and prepare it a few hours ahead for deeper flavor, adding delicate ingredients like herbs and tomatoes closer to serving time.
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