Cottage Cheese Roasted Red Pepper Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pasta salad combining twirly pasta, cottage cheese, roasted red pepper dressing, and fresh vegetables like asparagus, tomatoes, and peas. It's bright, tangy, and satisfying as a side dish for warm weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 358mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 135mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.