Sugar Snap Pea and Cherry Tomato Pasta Salad
- Active Time 30m
- Total Time 30m
A colorful addition to your summer potluck.
Make Ahead Tip: Cover and refrigerate the dressing and salad separately for up to 8 hours.
- 1/2 cup low-fat cottage cheese
- 1/2 cup buttermilk
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- Salt & freshly ground pepper to taste
- 8 ounces bowtie pasta
- 8 ounces fresh sugar snap peas, trimmed
- 2 cups red and yellow cherry tomatoes, halved
- 4 scallions, trimmed and thinly sliced
Bring a large pot of salted water to a boil for cooking pasta.
Meanwhile, puree the cottage cheese until smooth in a blender or mini food processor. Add the buttermilk and oil; process until smooth. Scrape into a storage container and stir in the dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
Cook the pasta in boiling water until just al dente, about 10 minutes. Add the peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place the pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
Just before serving, toss salad with dressing.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 4g total fat; 1g total saturated fat; 4mg cholesterol; 136mg sodium; 36g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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