Cottage Cheese Pasta Salad
With a creamy cottage cheese salad dressing that binds tender pasta, fresh vegetables, and a hint of herbs, this salad feels indulgent without being heavy.
Equipment
- Large mixing bowl
- Medium saucepan
- Colander
- Blender or Food Processor
- Measuring cups and spoons
- Cutting Board and Sharp Knife
Ingredients
For the Pasta Salad:
- 3 cups cooked pasta penne, rotini, or bowtie work best
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup shredded carrot
- 1/2 cup sweet corn fresh or frozen, thawed
For the Cottage Cheese Salad Dressing:
- 1 cup cottage cheese
- 2 tablespoons Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh herbs parsley, dill, or chives, chopped
Instructions
Step 1: Cook the Pasta
- Bring a large saucepan of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Pro tip: Stir occasionally to prevent sticking, and taste a piece a minute before the package time to ensure it’s perfectly tender.
- Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it for the salad.
Step 2: Prep the Vegetables
- While the pasta is cooking, wash all your fresh vegetables.
- Slice cherry tomatoes in half, dice cucumber and bell pepper, finely chop red onion, and shred the carrot.
- Place all the veggies in a large mixing bowl for easy tossing later.
- Pro tip: Keep your cuts uniform—this ensures every bite has a nice balance of flavors and textures.
Step 3: Make the Cottage Cheese Salad Dressing
- In a blender or food processor, combine cottage cheese, Greek yogurt, olive oil, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Blend until smooth and creamy.
- Stir in chopped fresh herbs at the end for a burst of freshness.
- Pro tip: If the dressing is too thick, add a teaspoon of water or milk to reach your desired consistency.
Step 4: Assemble the Salad
- Add the cooled pasta to the bowl of chopped vegetables.
- Pour the cottage cheese salad dressing over the pasta and veggies.
- Gently toss everything together until well coated.
- Taste and adjust salt and pepper if needed.
Step 5: Chill and Serve
- Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve cold, either as a light lunch or a side dish for dinner.
- Pro tip: This salad tastes even better the next day once all the flavors have fully blended.
Notes
Nutritional Value (per serving, approximate):
- Calories: 280–300 kcal
- Protein: 14–16 g
- Carbohydrates: 35–38 g
- Fat: 8–10 g
- Fiber: 3–4 g
- Sugar: 4–5 g
- Sodium: 220–250 mg
- Calcium: 120–150 mg