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.
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
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.