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Easy High Protein Cottage Cheese Tuna Pasta Salad

A vibrant mix of flavors, textures, and wholesome ingredients, this high protein pasta salad combines cottage cheese and creamy dressing made from cannellini beans and yogurt for a deliciously filling meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 7 oz cottage cheese high-protein option like Arla or Breakstone
  • 9 oz cannellini beans drained and rinsed
  • 7 oz pasta whole grain or gluten-free options can be used
  • 8 oz tuna canned in water, recommended Wild Planet
  • 4 eggs organic and free-range
Dressing Ingredients
  • 4 oz yogurt Greek yogurt adds creaminess
  • 1 tsp mustard Dijon adds a zesty flavor
  • 2 cloves garlic minced; fresh is always best
  • 1/4 tsp smoked paprika adds depth; La Chinata is recommended
  • 4 tbsp cider vinegar adds tanginess
  • 2 tbsp fresh dill chopped; fresh herbs enhance taste
  • 1/2 tsp salt to enhance flavors
  • 1/4 tsp pepper freshly cracked preferred
Vegetables
  • 4 gherkins finely diced for crunch
  • 3 spring onions sliced
  • 3.5 oz celery diced for crunch
  • 8 cherry tomatoes halved, vine-ripened preferred
  • 1/4 cucumber diced, English cucumbers are milder
  • 1/4 red onion finely diced
  • 6.3 oz sweetcorn canned or frozen, opt for no added sugars

Method
 

Preparation
  1. Start by hard-boiling your eggs in a pot of water for 10 minutes. Transfer them to an ice bath to cool.
  2. Prepare your vegetables: dice the celery, slice the spring onions, red onion, and cucumber. Halve or quarter the cherry tomatoes, finely dice your gherkins, and mince the garlic. Peel and dice the cooled eggs.
Cooking
  1. Cook your pasta in salted boiling water according to package instructions until al dente, about 8-9 minutes. Drain and rinse with cold water.
  2. Blend the drained cannellini beans, cottage cheese, yogurt, minced garlic, mustard, and smoked paprika until smooth.
Combining
  1. In a large bowl, combine the creamy dressing with the cooked pasta and diced eggs, stirring gently to coat.
  2. Add the drained tuna, sweetcorn, cider vinegar, fresh dill, salt, and pepper, mixing thoroughly but gently.
Final Assembly
  1. Fold in all the prepared vegetables, stirring gently. Adjust seasoning to taste.
  2. Serve immediately or refrigerate for at least 30 minutes to let flavors meld.

Notes

Customize with fresh herbs or different protein sources as desired. Store leftovers in an airtight container; best consumed within 3-4 days.