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Try this colorful pasta salad, full of crunchy snap peas and juicy tomatoes, at your next summer potluck.

Source: EatingWell Magazine, July/August 1997


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

213 calories; protein 11.4g; carbohydrates 35g; dietary fiber 4.7g; sugars 5.3g; fat 4.1g; saturated fat 1g; cholesterol 3.2mg; vitamin a iu 976.9IU; vitamin c 17.9mg; folate 23.7mcg; calcium 114.2mg; iron 2mg; magnesium 40.3mg; potassium 222.4mg; sodium 182.2mg; thiamin 0.1mg.

2 starch, 1/2 vegetable, 1/2 fat, 1/2 lean meat