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Sugar Snap Pea & Cherry Tomato Pasta Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings
A colorful addition to your summer potluck.

Make Ahead Tip: Cover and refrigerate the dressing and salad separately for up to 8 hours.
RECIPE INGREDIENTS
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
Sugar Snap Pea & Cherry Tomato Pasta Salad Recipe at Cooking.com
DIRECTIONS
Bring a large pot of salted water to a boil for cooking pasta.


Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add buttermilk and oil; process until smooth. Scrape into a storage container and stir in dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.


Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.


Place 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 224
Fat. Total: 4g
Protein: 11g
Carbohydrates, Total: 36g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 4mg
Sodium: 136mg
% Cal. from Fat: 16%
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