Wash and chop your vegetables: dice the cucumber, halve the tomatoes, and dice the yellow bell pepper into 1/2-inch pieces. Finely dice the red onion and chop the spinach into 1/2-inch ribbons.

Bring a large pot of salted water to a rolling boil. Add the Barilla rotini pasta, cooking according to package instructions, about 7-9 minutes, until al dente.

Drain the pasta in a colander and rinse under cold running water to stop the cooking process. Allow to cool completely.

In a large mixing bowl, combine the cooled rotini pasta with the prepared vegetables: cucumber, tomatoes, bell pepper, red onion, and spinach. Mix well.

Squeeze fresh lemon juice over the mixture, drizzle in the Italian dressing, and add a pinch of oregano. Toss thoroughly.

Gently fold in the cottage cheese, seasoning with salt and pepper to taste.