Creamy Cottage Cheese Pasta Salad

Close up of the creamy pasta salad with cottage cheese dressing in a large wooden serving bowl with wooden serving spoons.

5 from 1 vote

This veggie-packed and creamy pasta salad with cottage cheese features a blended cottage cheese dressing that's high in protein and lower in fat than traditional mayo-based versions. Perfect for meal prep!

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 364kcal

Author: Meredith

Equipment

Ingredients

Salad Ingredients

1 , 16-ounce box dry whole wheat rotini pasta
10 ounces cherry tomatoes, cut into halves (~ 1 + ½ cup of tomato halves)
½ Cup diced bell pepper (any color) (~ ½ of a medium bell pepper)
1 + ½ Cup chopped broccoli florets (~ about 2 medium heads of broccoli)
½ Cup cubed mozzarella cheese
1 , 14-ounce can artichoke hearts, drained and chopped into bite-sized pieces
1 , 2.5 ounce can sliced black olives, drained
½ Cup thinly sliced fresh basil leaves
½ Cup chopped fresh parsley
salt & pepper to taste

Dressing Ingredients

1 + ½ Cups low-fat cottage cheese (we use 1%)
¾ Cup oil-based Italian dressing (light or regular)

Instructions

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.
1 , 16-ounce box dry whole wheat rotini pasta
Prep your veggies and cheese. Chop or dice your vegetables, herbs, and cheese into bite-sized pieces. Drain any canned items. Set aside.
*Doing this while the pasta cooks then cools helps maximizes your time.
1 , 14-ounce can artichoke hearts, drained and chopped into bite-sized pieces, 10 ounces cherry tomatoes, cut into halves, ½ Cup diced bell pepper (any color), 1 + ½ Cup chopped broccoli florets, ½ Cup cubed mozzarella cheese, 1 , 2.5 ounce can sliced black olives, drained, ½ Cup thinly sliced fresh basil leaves, ½ Cup chopped fresh parsley
Make the dressing. Add the cottage cheese and Italian dressing to a high-quality blender or food processor and blend until completely smooth (you don't want any lumps remaining for the best texture).
1 + ½ Cups low-fat cottage cheese, ¾ Cup oil-based Italian dressing
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. Taste and add salt and/or pepper if desired.
salt & pepper to taste
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 to loosen it up.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Be sure to 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.

Variation Ideas:

Add more protein with meat. Chopped bacon, diced ham, or sliced salami, or pieces of pepperoni would all go well in this salad.
Add more protein with chickpeas. If you'd like to keep this a vegetarian-friendly, rinse and drain a 1, 15-ounce can of chickpeas and toss it in.
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, or add some finely diced red onion.
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.

Nutrition