Prep the Vegetables: Wash and dice the cucumber, bell pepper, and red onion into 1/2-inch pieces. Halve or quarter the cherry tomatoes and chop the spinach into ribbons. Pat the diced cucumber and tomatoes dry to minimize moisture.

Cook the Pasta: Bring salted water to a boil in a large pot. Add rotini pasta and cook for 8–10 minutes until al dente. Drain the pasta in a colander.

Rinse and Cool the Pasta: Rinse the drained pasta under cold running water. Toss gently to cool all strands evenly.

Combine Pasta and Vegetables: In a large mixing bowl, combine the cooled pasta with the prepped vegetables. Toss gently to maintain some shape in the vegetables.

Add Dressings and Seasonings: Squeeze lemon juice over the salad mix, drizzle in Italian dressing and add oregano. Toss gently to coat everything.

Incorporate the Cottage Cheese: Fold in cottage cheese, ensuring curds remain intact. Add salt and pepper to taste.

Chill and Serve: Cover salad and chill in the refrigerator for at least one hour before serving. Stir gently before serving and adjust dressing if necessary.