Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then stir in your choice of pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to cool.

While the pasta cools, dice the cucumber and cherry tomatoes, slice the yellow bell pepper, and chop the spinach. Transfer the chopped vegetables into a large mixing bowl.

Add the cooled pasta to the bowl of vegetables. Pour in Italian dressing and squeeze in fresh lemon juice. Sprinkle dried oregano on top, mixing everything gently with a spatula.

Gently fold in the cottage cheese, ensuring it envelops the pasta and veggies. Season with sea salt and black pepper to taste.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving.