Chilled Cottage Cheese Pasta Salad
A refreshing summer pasta salad with cottage cheese and fresh vegetables, perfect for a high-protein lunch.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 Large mixing bowl for combining ingredients
Ingredients
Main Ingredients
- 8 oz whole wheat pasta
- 1 cup cottage cheese
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1 bell pepper diced
Optional Add-ins
- 1/4 cup olives sliced
- 1 avocado diced
- 1 cup grilled chicken sliced
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
- In a large mixing bowl, combine the cooled pasta, cottage cheese, and prepared vegetables. Toss gently to combine.
- If using, add olives, avocado, and grilled chicken. Stir until all ingredients are evenly distributed.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve the salad cold, garnished with fresh herbs such as basil or parsley.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Make this salad up to a day in advance to enhance the flavors. Stir before serving.
Notes
Pro Tips: Choose whole wheat or gluten-free pasta for a healthier alternative. Ingredient Substitutions: Use silken tofu for a vegan option. How to Serve: Serve cold with fresh herbs. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare a day in advance to enhance flavors.