Bring a large pot of salted water to a boil. Cook small pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare fresh vegetables by dicing the cucumber, halving the cherry tomatoes, and slicing the yellow bell pepper. Chop the spinach if using.

In a large bowl, combine cooled pasta and vegetables. Add Italian dressing and lemon juice, then sprinkle oregano. Toss gently until evenly coated.

Fold in cottage cheese, mixing thoroughly. Season with sea salt and black pepper to taste.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.