Last summer, I was craving something cool and satisfying for dinner after a long day testing air fryer recipes in my Marrakesh kitchen. The heat had me avoiding the stove, so I whipped up this high protein cottage cheese pasta salad on a whim. No meat, just fresh veggies and creamy cottage cheese dressing that hit all the right spots – tangy, crunchy, and filling enough to keep me going till bedtime. It’s become my go-to for those evenings when I want a healthy cold pasta salad without the heaviness of mayo. If you’re into pasta salad ideas that pack protein, this one’s a game-changer.
Picture this: al dente pasta tangled with crisp cucumbers, juicy cherry tomatoes, and bell peppers, all coated in a blended cottage cheese sauce that’s secretly loaded with protein. One bite, and the fresh lemon zest wakes up your taste buds while the herbs add that Mediterranean pasta salad vibe. I love how easy it is to customize – perfect for meal prep or a quick salad for dinner recipes.
Why This is The Best Pasta Salad Recipe
Honestly, traditional pasta salads always left me hungry an hour later. Not this high protein cottage cheese pasta salad. The cottage cheese blends into a silky dressing that clings to every noodle, delivering about 25 grams of protein per serving without any chicken or tuna. It’s a yummy pasta salad recipe that’s naturally vegetarian, making it ideal for pasta salad no meat days.
Fresh produce keeps it light and crunchy – think summer on a plate. Plus, it’s ready in under 30 minutes, which is huge when life’s busy. I’ve made it for picnics, potlucks, and lazy weeknights, and it always gets rave reviews. The texture contrast is chef’s kiss: soft pasta against snappy veggies, with a creamy sauce that’s far from boring.
Ingredients for High Protein Pasta Salad
Gathering these is a breeze – most are pantry staples or quick market grabs. Focus on good-quality cottage cheese for the creamiest base.
- 8 ounces rotini or farfalle pasta (high-protein if available)
- 1 1/2 cups cottage cheese, full-fat or 2% for creaminess
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup feta cheese, crumbled (optional for extra tang)
Step-by-Step Instructions
Start by boiling your pasta in salted water until just al dente – nobody likes mushy noodles in a healthy pasta salad. Drain and rinse under cold water to stop the cooking. That’s your base done.
While it cools, chop all your veggies into bite-sized pieces. The key? Uniform sizes for even mixing. In a blender or food processor, combine cottage cheese, lemon juice, zest, olive oil, garlic powder, oregano, salt, and pepper. Blitz until smooth – it should be thick but pourable, like a luxurious yogurt sauce.
Toss the cooled pasta with tomatoes, cucumber, bell pepper, onion, and parsley in a big bowl. Pour over the dressing and mix gently. Taste and adjust seasoning. Crumble feta on top if using. Chill for 20 minutes to let flavors meld – that’s when the magic happens.
Pro Tips for Perfect Results
- Blend the cottage cheese smooth to avoid curds – a high-speed blender works best.
- Rinse pasta well to remove starch; it prevents a gummy salad.
- Make ahead: flavors deepen overnight, ideal for pasta salad healthy meal prep.
- Add crunch with toasted pine nuts or seeds if you want more texture.
Easy Variations
Swap in pesto for a Mediterranean pasta salad twist – blend basil into the cottage cheese. For spice, add chopped jalapeños. Make it heartier with chickpeas for even more protein in your high protein pasta salad. Love Italian flavors? Stir in olives and mozzarella pearls.
Pasta Salad Ideas for Summer
Turn it into a full salad for dinner recipes by adding spinach or arugula. It’s versatile – great as a side or main in this healthy cold pasta salad format.
Troubleshooting Common Issues
- Dressing too thick? Thin with a splash of pasta water or more lemon juice.
- Pasta drying out? Stir in a drizzle of olive oil before chilling.
- Not flavorful enough? Double the herbs or add a pinch of red pepper flakes.
- Veggies watery? Salt and drain cucumber/onion for 10 minutes first.
Ingredient Substitutions
- No cottage cheese? Greek yogurt works, but protein drops slightly.
- Dairy-free? Use silken tofu blended smooth.
- Pasta swap: Chickpea or lentil for extra protein boost.
- Veggie changes: Zucchini, broccoli, or carrots fit right in.
Storage and Serving Suggestions
Store in an airtight container in the fridge for up to 4 days. It travels well for lunches – just don’t freeze, as veggies get mushy. Serve chilled with grilled bread or as a potluck star. Pairs perfectly with iced tea on hot days.
Frequently Asked Questions
Is this high protein cottage cheese pasta salad really healthy?
Yes! It’s packed with veggies, whole ingredients, and protein without processed junk. Around 25g protein per serving keeps you full.
Can I make it ahead for the week?
Absolutely. Prep on Sunday; it tastes even better after a day. Add fresh herbs just before eating.
What’s the best pasta for pasta salad healthy recipes?
Short shapes like rotini hold dressing well. Opt for high-protein versions for bonus nutrition.
How do I keep it from getting soggy?
Under cook pasta slightly and rinse cold. Drain watery veggies beforehand.
Is it good hot or just cold?
Best cold as a healthy cold pasta salad, but warm gently if preferred – though flavors shine chilled.
Can kids eat this yummy pasta salad recipes?
Kids love the creamy texture. Sneak in more veggies; they won’t notice!
High Protein Cottage Cheese Pasta Salad
Equipment
- Large pot
- Blender or food processor
- Mixing Bowl
Ingredients
- 8 ounces rotini pasta
- 1 1/2 cups cottage cheese full-fat or 2%
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 red bell pepper diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 lemon juiced and zested
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup feta cheese crumbled, optional
Instructions
- Cook 8 oz rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Chop cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- Blend cottage cheese, lemon juice, zest, olive oil, garlic powder, oregano, salt, and pepper until smooth.
- Toss cooled pasta with veggies in a large bowl. Add dressing and mix gently.
- Top with feta if using. Chill for 20 minutes before serving.
Notes
- Blend cottage cheese smooth for best texture.
- Perfect for meal prep; lasts 4 days in fridge.
- Add chickpeas for extra protein.
