# What You’ll Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, shells, or farfalle)
→ Salad Base
02 - 1 cup cottage cheese (small or large curd, as preferred)
03 - 1 medium cucumber, diced
04 - 1 red bell pepper, diced
05 - 7 oz cherry tomatoes, halved
06 - 2 cups baby spinach, roughly chopped
07 - 2 tbsp red onion, finely diced (optional)
→ Dressing
08 - 4 tbsp Italian dressing (store-bought or homemade)
09 - 1 tbsp extra-virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp Dijon mustard
12 - 1/2 tsp garlic powder
13 - 1/2 tsp dried oregano
14 - Salt and black pepper to taste
→ Optional Add-ins
15 - 1/2 cup shredded carrots
16 - 1/2 cup chopped fresh basil or parsley
17 - 1/4 cup sliced black olives
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse thoroughly with cold water to cool, then set aside.
02 - While pasta cooks, dice cucumber and bell pepper, halve cherry tomatoes, chop spinach, finely dice red onion if using, and chop any optional add-ins.
03 - In a large mixing bowl, whisk together Italian dressing, olive oil, lemon juice, Dijon mustard, garlic powder, oregano, salt, and pepper until well combined.
04 - Add cooled pasta, cottage cheese, cucumber, bell pepper, cherry tomatoes, spinach, red onion, and optional add-ins to the bowl with dressing.
05 - Gently toss all ingredients until well combined and evenly coated with dressing. Taste and adjust seasoning as needed.
06 - Refrigerate salad for at least 1 hour to allow flavors to meld. Stir well before serving and add additional dressing or lemon juice if desired.
