Wash and prep your vegetables: dice the cucumber, halve or quarter the tomatoes, and dice the yellow bell pepper. Finely chop the red onion and slice the spinach into ribbons. Place all in a large bowl.

In a large pot, boil salted water and cook rotini pasta until al dente, about 8-10 minutes. Drain and rinse with cold water.

Transfer the cooled pasta into the bowl with prepped vegetables. Toss gently to mix everything well.

Squeeze the juice of one lemon into the bowl. Add Italian dressing and oregano, mixing thoroughly.

Fold in the cottage cheese carefully to preserve texture. Adjust salt and pepper to taste.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least one hour to meld flavors.