veggie bowtie pasta salad
  • (1/2 cup) low-fat cottage cheese
  • (1/2 cup) nonfat buttermilk
  • (1 Tbsp.) extra-virgin olive oil
  • (2 Tbsp.) fresh dill, chopped
  • (2 Tbsp.) fresh parsley, chopped
  • (2 1/2 Tbsp.) freshly grated Parmesan cheese
  • (1 tsp.) freshly grated lemon zest
  • (1 tsp.) lemon juice
  • (1/4 tsp.) salt
  • Freshly ground pepper
  • (8 oz.) whole-wheat bowtie pasta
  • (8 oz.) fresh sugar snap peas, trimmed (about 2 cups)
  • (2 cups) red and yellow cherry tomatoes, halved
  • (4) scallions, trimmed and thinly sliced



Veggie Bowtie Pasta Salad

Tender whole-wheat bowtie pasta with peas and cherry tomatoes in a creamy Parmesan herb dressing.

Preparation Time

About 15 minutes

Cook Time

About 10 minutes


  1. 1Fill a large pot with 2 quarts cold water, place over high heat to boil.
  2. 2In a blender or food processor, process cottage cheese, buttermilk and oil until smooth. Transfer to plastic container, add dill, parsley, Parmesan cheese, lemon zest, juice, salt and pepper, stir until combined.
  3. 3Cover and refrigerate. When water is boiling, cook pasta 10 minutes or until tender according to package directions. Add peas, cook another minute.
  4. 4Drain, rinse under cold water until completely cool. Transfer to large plastic container, add tomatoes, scallions and salt and pepper to taste.
  5. 5If serving immediately, add dressing and toss to coat. If not, store in fridge and toss before serving. Enjoy!

Nutritional Information

Serving Size: 1/6 of salad

Amount Per Serving:

  • Calories 213
  • Total Fat 4 g
  • Total Carbohydrate 35 g
  • Protein 11 g
  • Cholesterol 3 mg
  • Sodium 182 mg
  • Fiber 5 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Pasta Salads

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.