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Cottage Cheese Pasta Salad

Cottage Cheese Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (rotini, shells, or fusilli)
  • 2 cups full-fat cottage cheese
  • 3 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp fine sea salt, plus more to taste
  • ¼ tsp black pepper, plus more for serving
  • 1 cup finely diced celery
  • 1 cup finely diced red bell pepper
  • ½ cup finely diced red onion
  • 1 cup frozen peas, thawed
  • ¼ cup chopped fresh dill, plus extra for garnish

Method
 

  1. Cook the pasta in salted boiling water until al dente, about 9 to 10 minutes. Drain, rinse under cold water, and spread on a sheet pan to cool.
  2. Blend the cottage cheese, lemon juice, garlic powder, salt, and pepper until completely smooth.
  3. Dice the celery, bell pepper, and red onion into small, even pieces. Finely chop the dill.
  4. In a large bowl, combine the cooled pasta, vegetables, peas, and cottage cheese dressing. Toss gently, then season with more salt and pepper if needed.
  5. Transfer to a serving dish, top with extra dill and black pepper, and serve or chill.

Notes

For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. The dressing will thicken and the flavors will come together as it sits.