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A plate of pasta salad with spinach, pine nuts, white beans, chopped red onions, red bell peppers, and a balsamic drizzle, garnished with fresh basil.
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Cottage Cheese Pasta Salad Recipe

This creamy cottage cheese pasta salad is bright, protein-packed, and perfect for summer meals, lunches, and backyard BBQs. Enjoy!
Prep Time23 minutes
Cook Time7 minutes
Total Time30 minutes
Course: Pasta Salad
Cuisine: American
Keyword: cottage cheese pasta salad
Servings: 6
Author: Emily Richter

Ingredients

  • 8 oz. mafada pasta
  • 1 large red pepper minced
  • ¼ medium red onion minced
  • 1 teaspoon white wine vinegar
  • 15 oz. large butter beans drained and rinsed
  • 1 tablespoon olive oil
  • ¾ teaspoon sea salt separated
  • ¾ cup blended cottage cheese
  • 1 clove garlic minced
  • 1 teaspoon poppyseeds
  • Zest from 2 large lemons
  • 1 cup ripped basil leaves ~20 leaves
  • ¼ cup toasted pine nuts
  • 1 tablespoon balsamic glaze

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is cooked to al dente. Strain the water and rinse with cold water. Set aside.
    Cooked mafaldine pasta is draining in a metal colander set on a light-colored surface.
  • Add the red pepper, onion, and butter beans to a large salad bowl and toss with vinegar and ¼ teaspoon of salt. Set aside.
    A clear bowl containing a mixture of white beans, diced red bell pepper, and chopped red onion, with a spoon for stirring.
  • Prepare the dressing. Add the blended cottage cheese, garlic, poppy seeds, lemon zest, and the remaining salt to a bowl and mix to combine.
    A bowl containing yogurt, lemon zest, poppy seeds, minced garlic, and salt on a light-colored surface.
  • Add the cooked pasta and fresh basil to the bowl with the peppers, onions, and beans. Mix to combine. Add the dressing and stir again.
    A hand pours creamy dressing from a bowl onto a pasta salad with vegetables in a clear glass mixing bowl. A bowl of pine nuts sits nearby.
  • Top with pine nuts and balsamic glaze.
  • Serve immediately or refrigerate and let the salad rest to absorb all of the delicious flavors.
    A glass bowl of pasta salad with spinach, pine nuts, red onion, and chopped vegetables, garnished with basil leaves and served with dressing on the side.

Notes

  • Any type of small pasta can be used for this recipe.
  • If the dressing feels too thick, add 1 tablespoon of olive oil and mix again.

Nutrition

Calories: 318kcal | Carbohydrates: 47g | Protein: 14g | Fat: 8g | Fiber: 7g | Sugar: 5g