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Sugar Snap Pea & Cherry Tomato Pasta Salad

salads, pastanoodle

1/2 cup low-fat cottage cheese
1/2 cup buttermilk
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 fresh lemon juice
salt & freshly ground black pepper; to taste
8 ounces bow-tie pasta
8 ounces fresh sugar snap peas; trimmed
2 cups red and yellow cherry tomatoes; halved
4 scallions; trimmed and thinly
-- sliced

1. Bring a large pot of salted water to a boil for cooking pasta.

2. Meanwhile, in a blender or mini food processor puree cottage cheese until smooth. 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.

3. Cook pasta in boiling water until just al dente, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.

4. Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper. (The dressing and salad will keep, covered, in a refrigerator or cooler for up to 8 hours.)

5. Just before serving, toss salad with dressing.

Makes 8 cups, for 6 servings.

220 calories per serving; 10 grams protein; 4 grams fat (1.1 grams saturated fat); 35 grams carbohydrate; 215 mg sodium; 3 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 6 servings

Preparation Time: 0:00

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