Mediterranean Cottage Cheese Pasta Salad
A creamy, bright, protein-packed pasta salad that combines tangy Mediterranean flavors with soft-chewy pasta and crunchy veggies, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 8 oz pasta (such as fusilli or penne) You can use whole wheat or gluten-free pasta.
- 1 cup cottage cheese Full-fat for richness or low-fat if preferred.
- 1 cup cherry tomatoes, halved Regular tomatoes can be used if unavailable.
- 1 cucumber, diced Provides crunch and freshness.
- 1/2 cup red onion, finely chopped Soak in cold water for milder flavor if needed.
- 1/2 cup Kalamata olives, pitted and sliced Can be replaced with artichoke hearts or peppers.
- 1/4 cup fresh parsley, chopped Basil or mint can be substituted.
Dressing
- 2 tbsp olive oil Add more if desired for creaminess.
- 1 tbsp lemon juice Adjust for desired tanginess.
- to taste Salt and pepper Adjust seasoning before serving.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and run under cold water to cool.
Mixing Ingredients
- In a large bowl, combine the cottage cheese, cherry tomatoes, cucumber, red onion, olives, and parsley. Stir to coat the veggies with the cottage cheese.
Preparing Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Combining Salad
- Add the cooled pasta to the large bowl with the cottage cheese mixture and pour the dressing over it. Toss to combine well.
Serving
- Let the salad sit for 5-10 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
This salad is great for meal prep, can be stored for up to 3 days, and flavors deepen over time. It’s versatile; feel free to mix up the veggies and pasta types.