Colorful Pasta Salad

Colorful Pasta Salad

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"This salad is tasty and it takes very little time to prepare."
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30 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  2. In a medium bowl combine cooled pasta, cauliflower, broccoli, red bell pepper, cottage cheese, salt and pepper.


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Boring, bland, missing much. The ingredients really did not blend together.

Very good, added a little Adobo and it was great! Thanks for the recipe.

I thought this was such a light, yummy, healthy salad. I served it at my son's birthday party and the adults didn't stop complimenting it the entire time.

Cottage cheese is the dressing for this pasta salad. Fresh chopped veggies, pasta and low-fat cottage made for a nice salad with a different twist. This will be great in the summer and I feel ...

This recipe is a good base. I used frozen steamed broccoli and cauliflower because it's what I had on hand and it worked well once cool. Also, had to add some Light Italian dressing to give it t...

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