Bring a large pot of salted water to a boil for cooking pasta. Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. 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.
Cook pasta in boiling water until just tender, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.
TIP- Tips- No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”- mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
MAKE AHEAD TIP- Cover and refrigerate the dressing and salad separately for up to 8 hours.
Just before serving, toss salad with dressing.
0 Out of 5 from
You can add this Sugar Snap Pea & Cherry Tomato Pasta Salad recipe to your own private DesktopCookbook.