You are not ready for how good this salad is. Creamy, tangy, herby, and packed with flavor. This is the kind of dish that surprises everyone.
You’ll think it’s just another pasta salad—then bam, the ranch hits, the cottage cheese makes it rich but light, and the crunch of fresh veggies seals the deal.
It’s perfect for lunch, potlucks, or meal prep. And it’s ridiculously easy.
Why I Love This Recipe
This salad has become my go-to for picnics, family dinners, and lazy meal prep Sundays. Here’s why:
- It’s super fast – 20 minutes tops.
- No cooking stress – Just boil pasta, chop, mix, and chill.
- Protein-packed – Thanks to cottage cheese.
- Balanced flavor – The ranch seasoning plus lemon and dill? Chefs kiss.
- Crowd pleaser – No one guesses it’s made with cottage cheese until you tell them.
I first made this when I had a tub of cottage cheese I didn’t want to waste. Tossed it with some pasta and veggies, and it was an instant hit. Now it’s a regular in my fridge.
What You’ll Need
- 12 oz rotini pasta (cooked and cooled)
- 1 cup cottage cheese
- ½ cup mayonnaise
- ½ packet ranch seasoning mix (about 1 tablespoon)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, finely diced
- ½ cup shredded carrot
- ¼ cup red onion, finely diced
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
Servings + Time
Makes: 6 servings
Total Time: 20 minutes
Why This Recipe Works (Quick Science)
The cottage cheese blends into the mayo to create a creamy, high-protein base without being too heavy. The acid from the lemon juice brightens everything up, and the ranch mix brings that nostalgic flavor everyone loves. Fresh veggies add crunch and balance out the richness.
Common Mistakes
- Not cooling the pasta – Warm pasta makes the dressing runny.
- Using watery cottage cheese – Drain it a bit if it’s too liquidy.
- Skipping the lemon – It’s small but mighty. Don’t leave it out.
- Overmixing – Toss gently so the veggies don’t break down.
Tools Needed
- Medium pot (for boiling pasta)
- Strainer
- Large mixing bowl
- Silicone spatula or large spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
Substitutions + Variations
- Use Greek yogurt instead of mayo for a tangy twist
- Try shells or bowtie pasta instead of rotini
- Add in chopped bell pepper, celery, or sweet corn
- Use chopped parsley if you don’t have dill
- Make it spicy with a dash of hot sauce or red pepper flakes
Make-Ahead Tips
This salad actually tastes better after a few hours in the fridge. Make it up to a day ahead and store covered in the fridge. Just give it a quick stir before serving.
Full Recipe + Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking. Let cool completely.
Step 2: Chop the veggies
While the pasta cools, chop 1 cup cucumber (finely diced), 1 cup cherry tomatoes (halved), ½ cup shredded carrot, and ¼ cup red onion (finely diced). Set aside.
Step 3: Make the dressing
In a large mixing bowl, add 1 cup cottage cheese, ½ cup mayonnaise, ½ packet (1 tbsp) ranch seasoning, 1 tablespoon lemon juice, 2 tablespoons chopped dill, salt, and pepper to taste. Stir until smooth and creamy.
Step 4: Combine everything
Add the cooled pasta, chopped cucumber, cherry tomatoes, shredded carrot, and red onion to the bowl with the dressing. Toss gently until everything is evenly coated.
Step 5: Chill before serving
Cover and refrigerate the salad for at least 30 minutes before serving. This helps the flavors blend and the salad to firm up a bit.
Macros Info (Per Serving – Approximate)
- Calories: 290
- Protein: 11g
- Carbs: 30g
- Fat: 14g
- Fiber: 3g
Leftovers + Storage
Store in an airtight container in the fridge for up to 4 days. Stir before serving. Do not freeze—this salad is best fresh and chilled.
What to Serve With
- Grilled chicken or steak
- A fresh fruit platter
- Garlic bread or pita chips
- Corn on the cob
- A simple green salad
FAQ
Can I use low-fat cottage cheese?
Yep! Just make sure it’s not too watery. You can drain a bit off if needed.
Is this gluten-free?
Not unless you use gluten-free pasta.
Can I add protein?
Totally! Chopped grilled chicken or cooked chickpeas would be great.
How long can it sit out?
Try to keep it chilled. Don’t leave it out for more than 2 hours.
Final Thoughts
This Cottage Cheese Ranch Pasta Salad is creamy, cool, and full of flavor. It’s one of those recipes you make once and instantly add to your rotation. It’s got the classic ranch flavor with a fresh twist that feels a little upgraded. Make it, share it, and let me know how it went in the comments!