If you’re craving something light, fresh, and totally satisfying—this Cottage Cheese Pasta Salad is it.
It’s the kind of recipe you can throw together with stuff you probably already have.
I’ve been making some version of this since college, and it’s still my go-to when I want a healthy-ish lunch that tastes like actual food.
It’s creamy, herby, loaded with veggies, and the cottage cheese gives it this sneaky boost of protein without feeling heavy.
🍴 Servings & Time
Makes: 4–6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes (just for pasta)
Chill Time (optional): 20–30 minutes
🧡 Why I Love This Recipe
This pasta salad has been my go-to for quick lunches, meal prep, or even as a light dinner on hot summer days. Here’s why I keep coming back to it:
- Super fast to make with mostly pantry + fridge staples.
- Creamy but light—the cottage cheese makes it feel rich without mayo.
- Full of texture from crisp peppers, soft pasta, and juicy olives.
- Easy to customize based on what veggies you have around.
- Tastes even better the next day (hello, meal prep).
🧬 Why This Recipe Works (Quick Science)
- Cottage cheese has casein protein, which keeps it creamy even when mixed with acidic or salty ingredients (like olives or vinegar).
- Using whole wheat pasta adds fiber and a nutty flavor that balances the creaminess.
- Chilling the salad lets the flavors blend and helps the dressing thicken up and stick to the pasta.
⚠️ Common Mistakes
- Overcooking the pasta – It’ll get mushy when mixed with dressing. Go for al dente!
- Not salting your pasta water – This is your only chance to flavor the pasta itself.
- Skipping the chill time – It’s optional, but makes a huge difference in flavor.
- Using watery cottage cheese – Drain a bit off if needed for thicker dressing.
🧾 What You’ll Need
Ingredients:
- 8 oz whole wheat pasta (I like rotini or penne)
- 1 cup cottage cheese (preferably small curd, 2%)
- 1 cup diced bell peppers (use red, yellow, and green)
- ¾ cup frozen green peas (thawed)
- ½ cup sliced black olives
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt (more to taste)
- ⅛ tsp black pepper
👨🍳 Tools You’ll Need
- Medium pot
- Colander
- Large mixing bowl
- Measuring spoons
- Wooden spoon or spatula
- Small whisk or fork
🧑🍳 Step-by-Step Instructions
1. Cook the Pasta
Bring a medium pot of salted water to a boil. Add 8 oz whole wheat pasta and cook until al dente, about 8–10 minutes. Drain and let cool.
2. Prep the Veggies
While the pasta cooks, dice your bell peppers and thaw the peas if they’re still frozen. You can run warm water over them in a colander to speed things up.
3. Make the Creamy Herb Dressing
In a large mixing bowl, whisk together 1 cup cottage cheese, 1 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ⅛ tsp black pepper until smooth-ish.
4. Add the Veggies
Toss in the diced bell peppers, peas, and sliced olives into the bowl with the dressing. Stir to coat the veggies evenly.
5. Combine with Pasta
Add your cooled pasta into the veggie and dressing mix. Stir everything together until the pasta is fully coated and creamy.
6. Garnish & Serve (or Chill)
Top with chopped fresh parsley. Taste and adjust salt or vinegar if needed. You can serve it right away or chill it for 20–30 minutes to let the flavors come together.
🔁 Leftovers & Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving—sometimes the dressing separates a little.
- Add a splash of olive oil or vinegar to freshen it up after storing.
🧑🍳 Pro Tips
- Let the pasta cool a bit before mixing or it’ll melt the dressing.
- Chop the peppers small so you get color and crunch in every bite.
- Use a thicker cottage cheese or blend it briefly if you want a smoother dressing.
- Make it a meal: Add grilled chicken or canned tuna for protein.
- Taste and tweak—sometimes a pinch more salt or vinegar makes all the difference.
🔄 Substitutions & Variations
- No cottage cheese? Use plain Greek yogurt or a mix of sour cream and Greek yogurt.
- Try different veggies: cucumbers, cherry tomatoes, or shredded carrots work great.
- Add-ins: feta cheese, chickpeas, or chopped spinach.
- Gluten-free? Use gluten-free pasta instead.
⏲️ Make-Ahead Tips
- You can make this 1 day ahead—just leave off the parsley garnish until serving.
- For parties, double the batch and chill in a big mixing bowl, then transfer to a serving dish when ready.
🍽️ What to Serve With
- Grilled chicken or salmon
- Garlic bread or pita chips
- A side of fruit or a simple green salad
- Iced tea or lemonade to keep things refreshing
❓ FAQ
Q: Can I make this dairy-free?
A: Yes! Use a plant-based cottage cheese or a creamy vegan dressing instead.
Q: Can I use regular pasta instead of whole wheat?
A: Totally. Just aim for similar size (like rotini or penne) so it catches the dressing.
Q: Is it good warm?
A: It’s best cold or room temp, but if the pasta’s freshly cooked and everything’s tossed quick—it still tastes great.
👋 Wrapping It Up
This Cottage Cheese Pasta Salad is one of those easy wins—simple ingredients, fast to make, and honestly just really satisfying. Whether you’re meal-prepping or feeding a crowd, this salad shows up. Give it a try and let me know what you think in the comments. Have a question? I got you. Let’s cook! 💬