Ingredients
Scale
- 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.
- 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.
- 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.
- 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.
- 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.
- Top the pasta salad with the remaining feta and red pepper flakes.
Notes
- Use high-quality cottage cheese for the best texture.
- Adjust red pepper flakes to your preferred spice level.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 20mg