Prep the vegetables by dicing cucumber, halving or quartering tomatoes, dicing yellow bell pepper, finely chopping red onion, and slicing spinach into ribbons.

In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook until al dente, about 7-9 minutes.

Once cooked, drain the pasta and rinse it under cold water to prevent further cooking.

In a large mixing bowl, combine the cooled pasta with the prepped vegetables.

Squeeze lemon juice over the mixture and add Italian dressing and oregano, tossing to coat.

Fold in the cottage cheese gently, ensuring it's well integrated without breaking up too much.

Cover and refrigerate the pasta salad for at least one hour before serving.