Quick Cottage Cheese and Herb Noodle Salad
A bright, protein-packed pasta salad featuring creamy cottage cheese, tender egg noodles, and fresh herbs finished with a tangy lemon dressing. Ready in under 20 minutes, it's perfect for lunch, a light dinner, or a make-ahead side dish.
- Prep
- 10 min
- Cook
- 8 min
- Wait
- 2 min
- Total
- 20 min
- Makes
- 4 servings (about 2 cups per serving)
Steps
Before you start
- Bring a large pot of salted water to a boil
- Have all herbs prepped and ready before cooking noodles
- Make sure cottage cheese is at room temperature or cold from the fridge
Boil and drain noodles
- In a large 6–8 quart pot of boiling salted water, add the egg noodles and cook according to package directions until tender but still slightly firm to the bite (usually 6–8 minutes).
- Drain in a colander and allow to cool for about 1–2 minutes while you prepare the dressing.
- Do not rinse the noodles; a light starch coating helps the dressing cling.
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Ready when: Noodles are tender but still hold their shape and taste slightly firm when bitten
Tip: Don't rinse the drained noodles—the residual starch helps the dressing coat them evenly
Make the dressing
- While the noodles cook, whisk together the lemon juice, olive oil, lemon zest (if using), 0.5 tsp kosher salt, and a pinch of black pepper in a small bowl.
- Taste and adjust seasoning as needed.
- The dressing should taste bright and slightly tangy.
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Ready when: Dressing is well emulsified and tastes balanced between tart and savory
Tip: Taste the dressing on its own before mixing with noodles so you can adjust sourness or salt to your preference
Combine noodles and dressing
- Transfer the warm (or cooled) noodles to a large mixing bowl.
- Pour the dressing over them and toss gently but thoroughly, using two forks or salad servers, until each noodle is lightly coated.
- Let sit for 1 minute to allow flavors to start to meld.
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Ready when: All noodles are evenly coated with light golden dressing
Tip: Toss gently to avoid breaking the tender noodles; use a lifting motion rather than stirring
Add cottage cheese and herbs
- Add the cottage cheese, the white and light green parts of the sliced green onions, fresh dill, and fresh parsley to the noodle mixture.
- Fold everything together gently using a large spoon or rubber spatula, making sure the cottage cheese is evenly distributed but not mashed.
- The curds should remain visible and intact.
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Ready when: Cottage cheese is folded throughout and all herbs are visible; mixture appears creamy and herbaceous
Tip: Fold gently to keep cottage cheese curds whole and pretty; rough stirring will break them up and make the salad mushy
Taste and season
- Taste the salad and season with additional kosher salt and black pepper as needed.
- The flavors should be tangy, herbaceous, and well-balanced.
- If you prefer it more tart, add another squeeze of fresh lemon juice (about 1 tsp at a time).
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Ready when: Salad tastes bright, balanced, and ready to eat
Tip: Season in stages—it's easier to add salt than to remove it
Garnish and serve
- Transfer the salad to a serving bowl or individual plates.
- Scatter the reserved dark green tops of the green onions over the top for color and a fresh onion bite.
- Serve immediately while still warm or at room temperature, or cover and chill until serving.
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Ready when: Salad is plated and garnished
Tip: Save some of the dark green onion tops for garnish at the end—they add a bright, fresh visual and flavor pop
Good to know
Tips
- Cottage cheese curds hold their shape best when folded in gently at the end, rather than tossed vigorously. This keeps the salad creamy without becoming mushy.
- Prepare all herbs and green onions before you start cooking the noodles so assembly is fast. Fresh herbs lose their brightness if chopped too far ahead.
- If you like a creamier salad, add an extra ¼ cup (60 g) cottage cheese or a dollop of sour cream at the end and fold gently.
- This salad is excellent served at room temperature on a warm day, but also delicious chilled. Prepare it an hour or two ahead if you want it cold, and stir before serving so the dressing is evenly distributed.
Make ahead
This salad can be made up to 8 hours ahead. Assemble it through step 4, cover with plastic wrap, and refrigerate. The noodles will absorb more dressing as it sits, which is fine—just stir gently before serving. If it looks a bit dry, whisk an extra tablespoon of olive oil with a squeeze of lemon juice and toss it in just before serving.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container (the salad is best served cold or at room temperature; dressing won't separate like a vinaigrette). Freezer: not recommended, as cottage cheese and herbs do not freeze well. To reheat or refresh chilled leftovers, let sit at room temperature for 10 minutes, then toss gently and add a splash more lemon juice if needed.
Substitutions
- cottage cheese (small curd preferred) → Greek yogurt (use 1.25 cups/300 g for slightly tangier, thinner consistency) or ricotta cheese (same amount, slightly creamier). Greek yogurt keeps the protein high and adds tang; ricotta is richer. Both work beautifully with the same herbs and lemon.
- fresh dill → fresh tarragon or a mix of tarragon and chives (use same amount). Tarragon adds a more subtle anise note; chives bring a softer onion flavor. Either works equally well with lemon and noodles.
- fresh lemon juice → white wine vinegar or champagne vinegar (use 2.5 tbsp/37 ml). Vinegar gives a sharper tang without citrus. Start with less and taste, as vinegar's acidity is more assertive than lemon.
- egg noodles → small pasta shapes like farfalle, ditalini, or small shells (same weight). Any small pasta works; egg noodles absorb flavor well, but regular or whole-wheat shapes also give good results.
