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Sugar Snap Pea & Cherry Tomato Pasta Salad
Sugar Snap Pea & Cherry Tomato Pasta Salad
1 Review
From: EatingWell Magazine, July/August 1997
Try this colorful pasta salad, full of crunchy snap peas and juicy tomatoes, at your next summer potluck.
- By: Lee Ann Cox EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup low-fat cottage cheese
- ½ cup nonfat buttermilk, (see Tip)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2½ tablespoons freshly grated Parmesan cheese
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Freshly ground pepper
- 8 ounces whole-wheat bowtie pasta
- 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
- 2 cups red and yellow cherry tomatoes, halved
- 4 scallions, trimmed and thinly sliced
Preparation
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Active
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Ready In
- 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 tender, 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.
- Make Ahead Tip: Cover and refrigerate the dressing and salad separately for up to 8 hours.
- Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
- Per serving: 213 calories; 4 g fat(1 g sat); 5 g fiber; 35 g carbohydrates; 11 g protein; 24 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 977 IU vitamin A; 18 mg vitamin C; 114 mg calcium; 2 mg iron; 182 mg sodium; 222 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ vegetable, ½ fat, ½ lean meat
Reviews 1
August 05, 2010
By: scents1
Fabulous for the summer when everything is ripening and needing picking. Packs well for picnics and potluck suppers. I added some cut up cooked chicken for added protein for some diabetics in the house. Even the older ones enjoyed this.
