Cottage Cheese Pasta Salad

This creamy pasta salad with cottage cheese recipe is your answer if you’re looking for something that tastes indulgent but can actually align with your health goals. This version uses a blended cottage cheese and Italian dressing base instead of mayo, which means you get that creamy, satisfying texture with way more protein and less fat. It’s one of those recipes that proves healthy eating doesn’t have to feel like a sacrifice.

I’m always looking for ways to eat a little healthier and get more protein in my diet without feeling deprived, and this pasta salad has been a total game-changer. I’m the person who likes to bring a healthier side dish to share at summer parties and BBQs (have your tried our summer corn salad or lightened up broccoli salad?!), and this one is always a hit. The dressing is ultra creamy thanks to the blended cottage cheese, but it’s lighter and more nutritious than traditional creamy pasta salads. I use whole-wheat pasta since this is a healthier version, but honestly, any pasta you like will work just fine. The whole thing comes together in less than 30-minutes, making it perfect for meal prep or throwing together for a summer gathering.

This is also one of those salads that tastes even better the next day as the flavors meld together, which makes it ideal for cookouts, potlucks, or having ready-made lunches in the fridge all week.

Ingredients for Creamy Pasta Salad

• Whole-wheat rotini pasta. I use whole-wheat because this is a healthier pasta salad, but you can use regular pasta, chickpea pasta, or any shape you prefer. The pasta holds the creamy dressing beautifully.
• Cottage cheese. The base of your creamy dressing. We use 1% for our dressing, but full-fat will be creamier… you can use what you like best or what you happen to have on hand!
• Italian dressing. Either homemade or store-bought works great here. This adds flavor and helps thin the blended cottage cheese into a pourable dressing consistency.
• Lots and lots of vegetables. Artichoke hearts, cherry tomatoes, bell peppers, broccoli florets, and black olives add color, crunch, and fresh flavor.
• Mozzarella cheese. Cubed mozzarella adds creaminess and richness without going overboard on calories (it’s naturally lower in saturated fat compared to other aged or hard cheeses). We use a simple block of mozzarella, but you can also cut up a few sticks of your favorite string cheese, or even use fresh mozzarella pearls if you’d like!
• Fresh herbs. Chopped fresh basil and fresh parsley add brightness and flavor that makes this salad taste special with minimal effort on your end.

All ingredient measurements and complete recipe details can be found in the recipe card at the bottom of the page.

How to Make Cottage Cheese Pasta Salad

Cook your pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Once done, drain and rinse with cold water to stop the cooking. Set aside to cool completely.

Prep your veggies, cheese, and herbs. While the pasta cooks and begins to cool, chop or dice your vegetables and cheese into bite-sized pieces. Finely chop the herbs.

Make the dressing. While the pasta cools, add the cottage cheese and Italian dressing to a high-power blender or food processor and blend until completely smooth.

Combine everything. In a large bowl, add the cooled pasta, veggies, mozzarella cheese, basil, and parsley. Pour the blended cottage cheese dressing over everything.

Toss well. Toss the salad until everything is evenly coated in the creamy dressing.

Chill and serve. Refrigerate until ready to serve. This salad tastes best after sitting in the fridge for at least a few hours so the flavors can blend together. Give it a stir before serving, and if it seems dry, add a splash or two of milk (or olive oil) to loosen it up.

Creamy Salad Variations

• Add more protein with meat. Chopped bacon, diced ham, or sliced salami, or pieces of pepperoni all add a salty, savory element that makes this salad feel more hearty and satisfying.
• Add more protein with chickpeas. If you’d like to keep this a vegetarian-friendly cold pasta salad, rinse and drain a can of chickpeas and toss those in for added protein and fiber!
• Switch up your pasta. Use chickpea pasta or a protein pasta for even more protein, or try different shapes like penne, farfalle, or elbow macaroni.
• Use different vegetables. The veggies listed are just a starting point. You can adjust the veggies used based on what’s in season. Adding some ribboned fresh spinach is a personal favorite. Try chopped English cucumbers, toss in some arugula, add some finely diced red onion, or try adding other fresh veggies you love.
• Switch up the dressing ingredients. If you don’t love Italian dressing, try Greek dressing, ranch, or another simple vinaigrette that you do like. You can also use a flavored cottage cheese, like garden vegetable, for extra flavor.

Storing Cottage Cheese Pasta Salad

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad often tastes better the next day or two as the flavors meld together. Always give it a good stir before serving. If the salad seems a bit dry when you pull it out of the fridge, toss a splash or two of milk into it and stir to combine. This will loosen up the dressing and refresh it.

Cottage Cheese Pasta Salad FAQs