Sugar Snap Pea & Cherry Tomato Pasta Salad
Try this colorful pasta salad, full of crunchy snap peas and juicy tomatoes, at your next summer potluck.
Yield: 6 servings
Total Time: 30 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate the dressing and salad separately for up to 8 hours.
- 1/2 cup low-fat cottage cheese
- 1/2 cup nonfat buttermilk (see Tip)
- 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
- 1/4 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
- 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.
Recipe Tips & Notes:
- 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 saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 35 g carbohydrates; 11 g protein; 5 g fiber; 182 mg sodium; 217 mg potassium
© 2009 Eating Well Inc. Photo by Ken Burris