Cook the chopped carrots in a pot of boiling water until tender. Drain off the water and set aside.

Cook the pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool.

Whisk together the cottage cheese, lemon juice, sour cream, olive oil, salt and pepper in a mixing bowl.

Add the cooked pasta, olives, parsley, carrots, beans and green peas to the bowl and stir to coat. Taste and adjust seasonings, if needed.

Cover and refrigerate until ready to serve. Stir again just before serving.