Name: Mediterranean Cottage Cheese Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 ounces bowtie pasta; 1 cup small curd cottage cheese; 1/2 cup plain Greek yogurt; 3 tablespoons mayonnaise; 3 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 cloves garlic minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups cherry tomatoes halved; 1 1/2 cups cucumber sliced into half moons; 1 cup yellow bell pepper diced; 1 cup baby spinach roughly chopped; 1/2 cup feta cheese crumbled; 1/4 cup Kalamata olives sliced; 2 tablespoons fresh parsley chopped

I’ve always loved a good pasta salad, but this Mediterranean Cottage Cheese Pasta Salad might just be my new warm‑weather obsession. It’s creamy without being heavy, packed with crunchy veggies, and bright with lemon and herbs. The best part? The luscious “dressing” is made with high‑protein cottage cheese instead of a ton of mayo, so every bite feels a little more wholesome.

This is the bowl I want on the table for cookouts, easy lunches, or nights when I don’t feel like turning on the oven. Tender bowtie pasta gets tossed with cucumbers, tomatoes, bell pepper, spinach, and salty feta, all wrapped in a silky cottage cheese dressing that tastes like a cross between tzatziki and Caesar. It’s fresh, satisfying, and holds beautifully in the fridge.

What Makes This Mediterranean Cottage Cheese Pasta Salad So Good?

When I first tested this pasta salad, I was aiming for something that felt light enough for a summer lunch but filling enough to count as an actual meal. Cottage cheese ended up being the secret weapon. It blends into a velvety, tangy base that clings to every piece of pasta without that greasy feeling some creamy salads can have.

The Mediterranean flavors do a lot of the heavy lifting too. Sunny lemon juice, extra‑virgin olive oil, garlic, oregano, basil, feta, and briny olives give the salad that perfect salty‑bright balance. Every forkful has a little bit of everything: chewy pasta, cool cucumber, juicy tomato, and a creamy pop from the dressing.

Ingredients for Mediterranean Cottage Cheese Pasta Salad

Before I start chopping and boiling, I like to think of this pasta salad in three parts: the pasta, the creamy cottage cheese dressing, and the crunchy Mediterranean toppings. Each ingredient plays a role in making the salad feel fresh, filling, and flavorful.

Bowtie pasta (farfalle) – The little bowties have plenty of nooks and crannies that hold onto the dressing and veggie bits, so every bite tastes well‑coated.

Cottage cheese – This is the base of our creamy dressing. It adds body, a gentle tang, and a big boost of protein so the salad feels like real fuel, not just a side.

Plain Greek yogurt – A spoonful of Greek yogurt smooths out the cottage cheese and adds extra creaminess and tang without needing a lot of mayonnaise.

Mayonnaise – Just a small amount rounds out the dressing and gives it that classic, comforting pasta‑salad vibe.

Extra‑virgin olive oil – Adds richness and helps the dressing glide over the pasta while bringing that signature Mediterranean flavor.

Fresh lemon juice – Brightens everything up and keeps the salad from feeling heavy. It’s what makes the dressing taste fresh instead of flat.

Garlic – Minced garlic gives the dressing a savory backbone and pairs beautifully with the herbs and lemon.

Dried oregano & dried basil – These pantry herbs echo the flavors of a Greek salad and make the cottage cheese dressing taste herby and complex.

Salt and black pepper – Essential for bringing all the flavors into focus. I season the dressing generously and adjust again after tossing.

Cherry tomatoes – Sweet and juicy, they add color and a burst of freshness in every bite.

Cucumber – Cool, crisp cucumbers keep the salad refreshing and give a nice crunch that balances the creamy dressing.

Yellow bell pepper – For sweetness, color, and extra crunch. Any color pepper works, but I love the sunshine pop of yellow.

Baby spinach – Chopped spinach folds right into the pasta and adds a little leafy green goodness without taking over.

Feta cheese – Salty, tangy feta crumbles give the salad that unmistakable Mediterranean edge.

Kalamata olives – A small handful goes a long way. They add briny, savory depth and make the whole bowl taste more interesting.

Fresh parsley – Sprinkled on at the end, parsley wakes everything up and makes the salad look extra vibrant.

How To Make the Mediterranean Cottage Cheese Pasta Salad

This is one of those recipes that looks like you’ve put in way more effort than you actually have. I like to cook the pasta and prep the veggies at the same time so the whole salad comes together in about half an hour.

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a rolling boil, then add the bowtie pasta. Cook until just al dente according to the package directions—overcooked pasta will turn mushy once it’s dressed. Drain the pasta, rinse briefly under cool water to stop the cooking, and toss it with a drizzle of olive oil so it doesn’t stick together while you prep everything else.

Step 2: Blend the Creamy Cottage Cheese Dressing

While the pasta cooks, add the cottage cheese, Greek yogurt, mayonnaise, extra‑virgin olive oil, lemon juice, garlic, dried oregano, dried basil, salt, and black pepper to a blender or food processor. Blend until the mixture is smooth and silky with just a few tiny curds remaining. Taste and adjust the seasoning—if you like more brightness, squeeze in a little extra lemon.

Step 3: Prep the Mediterranean Veggies

Slice the cherry tomatoes in half, cut the cucumber into half‑moons, dice the yellow bell pepper, roughly chop the baby spinach, and slice or roughly chop the Kalamata olives. Add all of the veggies to a very large mixing bowl so you have room to toss everything together later.

Step 4: Toss the Pasta with the Dressing

Add the cooled bowtie pasta to the bowl with the vegetables. Pour most of the cottage cheese dressing over the top and gently toss until every piece of pasta is coated and the veggies are evenly distributed. If the salad looks a little dry, add the rest of the dressing.

Step 5: Finish with Feta and Fresh Herbs

Crumble the feta over the salad and sprinkle on the chopped fresh parsley. Give everything one final, gentle toss so the feta and herbs are tucked throughout but not completely mashed into the dressing.

Step 6: Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This resting time lets the pasta absorb the flavors and helps the dressing thicken slightly. Just before serving, taste and adjust with a pinch more salt, pepper, or lemon juice if needed.

Serving and Storing Mediterranean Cottage Cheese Pasta Salad

I love serving this pasta salad slightly chilled, not ice‑cold. If it’s been in the fridge for a few hours, I’ll let it sit on the counter for 10–15 minutes and give it a quick stir. If the pasta has soaked up more dressing than you’d like, you can loosen it with a tiny splash of olive oil or an extra squeeze of lemon.

Leftovers keep beautifully, which makes this a great make‑ahead lunch. Store the salad in an airtight container in the refrigerator for up to 3 days. The veggies will soften a bit over time, but the flavors meld together in the best way. If you’re planning to keep it the full three days, you can hold back the tomatoes and add them just before serving so they stay extra juicy.

What to Serve With Mediterranean Cottage Cheese Pasta Salad

Grilled Lemon Herb Chicken

This salad makes the perfect side for simple grilled chicken marinated with lemon, garlic, and herbs. The smoky chicken and bright, creamy pasta are a dreamy pairing.

Garlic Butter Steak Bites

If you’re craving something a little heartier, serve the pasta salad next to sizzling steak bites cooked in garlic butter. The fresh veggies and tangy dressing cut right through the richness.

Baked Teriyaki Chicken Thighs

For a sweet‑savory twist, pair this salad with sticky baked teriyaki chicken thighs and some steamed rice. It turns into a colorful, flavor‑packed dinner plate.

Simple Green Salad or Roasted Veggies

On nights when I want to keep things really light, I’ll serve a small scoop of this pasta salad next to a simple green salad or a tray of roasted vegetables.

Toasted Garlic Bread or Focaccia

A slice of warm, garlicky bread or fluffy focaccia on the side turns this into a cozy, satisfying meal—especially if you’re serving it for an easy dinner.

Want More Pasta Salad Ideas?

If you’re as obsessed with chilled, flavor‑packed bowls of carbs as I am, you’ll probably love exploring a few of my other pasta and salad favorites on Savor Queen:

Try this veggie‑loaded California Spaghetti Salad when you want something colorful and crowd‑pleasing for potlucks.
Craving seafood? My creamy Crab Pasta Salad is rich, retro, and perfect for summer gatherings.
For a sweeter spin on the “salad” theme, make a batch of Cheesecake Fruit Salad to share at your next barbecue.
And if you like a little kick, the zippy Tex‑Mex Salad brings beans, cheese, and crunchy veggies together in one bold bowl.

Save This Pin For Later

Save this Mediterranean Cottage Cheese Pasta Salad to your favorite Pinterest board so it’s easy to find the next time you need a fresh, make‑ahead side dish or a quick lunch idea.

Tried it with a twist—maybe extra olives, roasted red peppers, or whole‑wheat pasta? I’d love to hear how it turned out. Tell me what you changed or drop any questions you have in the comments.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.