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Bowl of pasta salad with rotini, peas, cherry tomatoes, crumbled cheese, greens, and a creamy dressing, garnished with chopped onions and red pepper flakes.
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4 from 1 vote

Cottage Cheese Roasted Red Pepper Pasta Salad Recipe

This cottage cheese roasted red pepper pasta salad combines twirly pasta with a smoky roasted pepper dressing, fresh vegetables, and tangy feta for the ultimate summer side dish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Pasta Salad
Cuisine: American
Keyword: roasted red pepper pasta salad
Servings: 6
Author: Emily Richter

Ingredients

  • 8 oz. fusilli*
  • 1 cup 2% cottage cheese
  • 1/2 roasted red pepper from a jar
  • ½ cup feta cheese separated
  • 1 teaspoon sea salt separated (+more for blanching)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • 1 lb. asparagus spears cut into ½ inch pieces
  • ¼ medium red onion minced
  • 1 cup peas thawed
  • 1 pint cherry tomatoes halved
  • 2 tablespoons chopped fresh dill
  • ⅓ cup fresh basil torn
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • ½ teaspoon red pepper flakes

Instructions

  • 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.
    A wooden spoon holding cooked rotini pasta above a pot of boiling water.
  • 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.
    Ingredients including pepper, feta cheese, cottage cheese, lemon zest, and red peppers in a food processor, ready to be blended.
  • Prepare an ice bath in a large bowl and set aside.
  • Bring a small pot of very salted water to a boil. Add the asparagus and cook for 1 minute when the water is boiling.
  • Strain the asparagus and immediately transfer it to the ice bath. Let it sit for 10 minutes.
    Chopped asparagus in a glass bowl of ice water, with ice cubes floating on top, against a textured white background.
  • 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.
    A bowl with rotini pasta, cherry tomatoes, peas, chopped red onion, green beans, fresh herbs, and a creamy sauce. A small bowl of onions and cutlery are beside it.
  • Strain the asparagus and toss it into the salad.
  • 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.
    A cast iron skillet with sautéing minced garlic in oil, accompanied by a wooden spoon.
  • Top the pasta salad with the remaining feta and red pepper flakes.
    A bowl of pasta salad with fusilli, cherry tomatoes, peas, feta cheese, and red onion. Two gold utensils rest on the side. Small bowls of red onions and cherry tomatoes are nearby.

Video

Notes

  • 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.

Nutrition

Calories: 304kcal | Carbohydrates: 41g | Protein: 15g | Fat: 10g | Fiber: 5g | Sugar: 7g