Ingredients
Scale
- 14 oz pasta (rotini recommended)
- 1 large cucumber, diced
- 1.5 cups tomatoes, halved or quartered
- 1 yellow bell pepper, diced
- 1/4 cup finely diced red onion
- 1/2 cup spinach, chopped
- Juice of 1 lemon
- 1/2 cup Italian dressing
- 1 pinch oregano
- 1.5 cups cottage cheese
- Salt to taste
- Pepper to taste
Instructions
- Prep all vegetables: dice cucumber and bell pepper, halve tomatoes, finely dice onion, and chop spinach. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
- In a large bowl, combine cooled pasta and prepared vegetables. Toss gently.
- Add freshly squeezed lemon juice, Italian dressing, and oregano. Toss thoroughly to coat evenly.
- Gently fold in cottage cheese to maintain its creamy texture. Season with salt and pepper to taste.
Notes
- Rinsing pasta with cold water prevents clumping and keeps the salad fresh.
- Fold in cottage cheese gently to keep curds intact.
- Chill for 30–60 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American