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

Cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite). Drain and rinse under cold water to cool.

In a mixing bowl, whisk together the cottage cheese, lemon juice, sour cream, olive oil, salt, and pepper until smooth and well combined.

Add the cooked pasta, olives, parsley, carrots, beans, and green peas to the bowl. Stir gently until everything is evenly coated with the dressing. Taste and adjust seasonings if needed.

Cover and refrigerate until ready to serve. Stir well before serving.