Description
Get ready to upgrade your pasta salad game with this Mediterranean Cottage Cheese Pasta Salad. Creamy cottage cheese and Greek yogurt create a silky, high-protein dressing that clings to tender bowtie pasta, crisp cucumbers, juicy tomatoes, and briny feta and olives. It’s the perfect option when you need a quick lunch, easy dinner, or healthy snack that actually keeps you full. This make-ahead salad is ideal for meal prep, summer cookouts, and those nights you’re hunting for new dinner ideas or easy recipe inspiration—fresh, colorful food ideas all in one bowl.
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
Instructions
1. Cook the bowtie pasta in a large pot of salted boiling water until al dente according to package directions.
2. Drain the pasta, rinse briefly under cool water to stop the cooking, then toss with a small splash of olive oil so it doesn’t stick. Set aside to cool.
3. In a blender or food processor, combine the cottage cheese, Greek yogurt, mayonnaise, extra virgin olive oil, lemon juice, garlic, dried oregano, dried basil, salt, and black pepper.
4. Blend until the dressing is smooth and creamy, with just a few tiny cottage cheese curds remaining. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
5. Add the cooled bowtie pasta to a large mixing bowl.
6. Stir in the cherry tomatoes, cucumber, yellow bell pepper, chopped spinach, feta, and Kalamata olives.
7. Pour most of the cottage cheese dressing over the pasta and vegetables and toss gently until everything is evenly coated. Add the remaining dressing if the salad looks dry.
8. Sprinkle the chopped fresh parsley over the top and give the salad one last gentle toss.
9. Cover and chill the pasta salad for at least 30 minutes to let the flavors meld and the dressing thicken slightly.
10. Before serving, taste and adjust seasoning again with a pinch of salt, pepper, or extra lemon juice if needed.
Notes
For the best texture, don’t overcook the pasta—keep it just al dente so it holds its shape and doesn’t turn mushy once the creamy dressing and veggies are added.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7
- Sodium: 520
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 30
Keywords: mediterranean cottage cheese pasta salad, cottage cheese pasta salad, high protein pasta salad, summer pasta salad, easy pasta salad, quick dinner, healthy lunch