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Easy High Protein Cottage Cheese Tuna Pasta Salad

A comforting and nutritious pasta salad featuring creamy cottage cheese and protein-rich ingredients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 9 oz cannellini beans Rinsed and drained.
  • 7 oz cottage cheese Use low-fat or full-fat as per your preference.
  • 4 oz Greek yogurt Choose plain for the best flavor.
  • 7 oz pasta Any small shape works (fusilli is recommended).
  • 4 eggs hard-boiled and diced Provides protein and creaminess.
  • 8 oz tuna Opt for wild-caught for better flavor.
Flavoring Ingredients
  • 1 tsp mustard Adds a zesty kick.
  • 2 cloves garlic Minced for flavor.
  • 1/4 tsp smoked paprika Infuses a delightful smoky undertone.
  • 4 tbsp cider vinegar Gives the salad a nice tang.
  • 2 tbsp fresh dill Chopped. Use dried if fresh isn’t available.
  • 1/2 tsp salt To taste.
  • 1/4 tsp pepper Freshly cracked if possible.
Vegetables
  • 6.3 oz sweetcorn Canned or frozen.
  • 4 gherkins Finely diced for crunch.
  • 3 spring onions Sliced for freshness.
  • 3.5 oz celery Diced for crunch.
  • 8 cherry tomatoes Halved or quartered.
  • 1/4 cucumber Diced. A refreshing addition.
  • 1/4 red onion Finely diced for bite.

Method
 

Preparation
  1. Start by hard-boiling your eggs for about 10 minutes; then, transfer them to an ice bath to cool.
  2. Prepare all your vegetables: dice the celery, spring onions, and cucumber into bite-sized pieces.
  3. Halve or quarter the cherry tomatoes, finely dice the gherkins, and mince the garlic cloves.
  4. Once the eggs are cool, peel and dice them into 1/2-inch cubes.
  5. Keep all prepped ingredients separately in bowls.
Cooking Pasta and Dressing
  1. Cook your pasta in salted boiling water until al dente (about 8 minutes). Drain and rinse with cold water.
  2. Make your dressing by blending the drained cannellini beans, cottage cheese, yogurt, minced garlic, mustard, and smoked paprika until smooth.
Combine and Season
  1. In a large bowl, combine the creamy bean dressing with the cooked pasta and diced eggs.
  2. Add the well-drained tuna, sweetcorn, cider vinegar, fresh dill, salt, and pepper. Mix gently.
Final Assembly
  1. Fold in all the prepped vegetables gently until distributed evenly.
  2. Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes.

Notes

For an even creamier salad, let it sit in the fridge for a few hours or overnight. Store in an airtight container for 3-4 days.