Green and White Pasta Salad Recipe

Use the food processor to make the easy, seven-ingredient sauce in this creamy pasta recipe.

Give your ideal picnic pasta salad a fiber boost by using wheat grains pasta. Fiber helps aid in digestion and keeps you feeling fuller longer.

Recipe Is: Meatless, Low Cholesterol, Low Saturated Fat

Ingredients

  • 1/3 cup fat-free cottage cheese
  • 1/3 cup fat-free sour cream
  • 3 tablespoons commercial pesto
  • 3 tablespoons hot water
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup snow peas, trimmed and thinly cut crosswise (4 cuts per pod)
  • 1 1/2 cups (4 ounces) uncooked farfalle (bow tie pasta)
  • 3/4 cup frozen peas, thawed
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley

Nutritional Information

  • Calories per serving 203
  • Fat per serving 5g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 9g
  • Carbohydrate per serving 31g
  • Fiber per serving 3g
  • Cholesterol per serving 3mg
  • Iron per serving 2mg
  • Sodium per serving 305mg
  • Calcium per serving 84mg
  • Calories per serving 203
  • Fat per serving 5g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 9g
  • Carbohydrate per serving 31g
  • Fiber per serving 3g
  • Cholesterol per serving 3mg
  • Iron per serving 2mg
  • Sodium per serving 305mg
  • Calcium per serving 84mg

How to really make it

Step 1

Place the first 7 ingredients (through pepper) in a mixer; process until smooth.

Step 2

Place snow peas inside a colander, and hang colander in sink. Cook pasta according to package directions, omitting salt and fat (about 12 minutes). Drain over snow peas; rinse under cold water, and drain well. Combine pasta, snow peas, frozen peas, and pesto mixture inside a large bowl, and toss to coat. Sprinkle with parsley.

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