cooco logo
Search icon
Notification icon
Cottage cheese roasted red pepper pasta salad

Cottage cheese roasted red pepper pasta salad

By Jack Tam
20’ Prep time
20’ Cook time
40’ Total time
304 Calories
6 Serving

Summary

This cottage cheese roasted red pepper pasta salad recipe is a summer smash! bursting with fresh veggies and smothered in a luscious homemade roasted red pepper dressing that’s equal parts smoky, sweet, and creamy. it’s the perfect addition to literally any backyard grill out.
Jack Tam 0 Followers

Step by Step

Step 1
Check circle icon

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Strain the pasta and rinse with cold water. Set aside.
Step 2
Check circle icon

Step 2

Prepare the sauce. Place the cottage cheese, red pepper, feta cheese, ½ teaspoon salt, pepper, and lemon zest in a high-speed blender or food processor. Blend until thick and smooth. Set aside.
Check circle icon

Step 3

Prepare an ice bath in a large bowl and set aside.
Check circle icon

Step 4

Bring a small pot of very salted water to a boil. Add the asparagus and cook for 1 minute when the water is boiling.
Step 5
Check circle icon

Step 5

Strain the asparagus and immediately transfer it to the ice bath. Let it sit for 10 minutes.
Step 6
Check circle icon

Step 6

Add cooled pasta, red onion, peas, cherry tomatoes, cottage cheese sauce, and remaining salt to a serving bowl and toss. Add the fresh dill and basil, and toss again.
Check circle icon

Step 7

Strain the asparagus and toss it into the salad.
Step 8
Check circle icon

Step 8

Heat olive oil in the saucepan and add the garlic to the pan. Saute for 1-3 minutes or until golden. Remove from the heat and pour over the pasta salad and toss.
Step 9
Check circle icon

Step 9

Top the pasta salad with the remaining feta and red pepper flakes.

Tips and Warnings

  • I chose fusilli because it holds the pasta sauce very well. You can use any smaller pasta you’d like.
  • Feel free to mix up the vegetables that you use.

Ingredient

  • Medium red onion
    Medium red onion
    0.25
  • Lemon zest
    Lemon zest
    4.93 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Chopped fresh dill
    Chopped fresh dill
    29.57 ml
  • Red pepper flakes
    Red pepper flakes
    2.46 ml
  • Cherry tomatoes
    Cherry tomatoes
    473.18 ml
  • 2% cottage cheese
    2% cottage cheese
    236.59 ml
  • Fresh basil
    Fresh basil
    78.78 ml
  • Ground black pepper
    Ground black pepper
    1.23 ml
  • Sea salt
    Sea salt
    4.93 ml
  • Asparagus spears
    Asparagus spears
    0.45 kg
  • Feta cheese
    Feta cheese
    118.29 ml
  • Fusilli*
    Fusilli*
    226.8 g
  • Garlic
    Garlic
    4 pcs
  • Peas
    Peas
    236.59 ml
  • Roasted red pepper from a jar
    Roasted red pepper from a jar
    0.5

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant