Ingredients
Scale
- 12 ounces pasta
- 1 medium cucumber (seeded and diced)
- 1 cup cherry tomatoes (halved)
- 1 yellow bell pepper
- 1/2 cup fresh spinach
- 1 lemon (juiced)
- 1/3 cup Italian dressing
- 1 pinch oregano
- 1 cup cottage cheese
- Sea salt and black pepper (to taste)
Instructions
- Boil a large pot of salted water and cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Dice cucumber and tomatoes. Slice bell pepper into thin ribbons. Chop spinach.
- Combine vegetables in a bowl with pasta and dressing. Toss to coat.
- Squeeze lemon juice over the salad and toss again.
- Add oregano and season with salt and pepper if needed.
- Stir in cottage cheese and serve.
Notes
- For extra creaminess, blend cottage cheese before adding.
- Adjust dressing quantity based on preference.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 10mg