Creamy Cottage Cheese Pasta Salad

This healthier cottage cheese pasta salad recipe is simple to make and perfect for meal prep and summer cookouts. Creamy, tangy and delicious!

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Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 374kcal

1 pound dried pasta (454g) I used tricolor rotini, but any short pastas will work well.
1 cucumber
1 bell pepper
1 red onion
1 cup cottage cheese (225g)
3 tablespoons red wine vinegar
1 tablespoon oil (olive oil or avocado oil work best)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Italian seasoning
½ cup sliced kalamata olives

Bring a large pot of cold salted water to a boil. Once boiling, add the pasta and cook according to box instructions. Drain and set to one side.
1 pound dried pasta
Whilst the pasta is cooking, dice the cucumber, bell pepper and red onion. Set to one side.
1 cucumber, 1 bell pepper, 1 red onion
Add the cottage cheese, red wine vinegar, oil, salt, pepper and Italian seasoning to a blender. Blend well until smooth.
1 cup cottage cheese, 3 tablespoons red wine vinegar, 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon Italian seasoning
Place the cooked pasta in a large mixing bowl, add the chopped vegetables, olives, and pour over the cottage cheese dressing.
½ cup sliced kalamata olives
Toss well to serve.

Salt the pasta water well to start adding flavor right from the beginning.
You can skip using a blender if you don't mind a more textured dressing. You can whisk the dressing ingredients together instead and add to the cooked pasta.