Green and White Pasta Salad

pasta-pea-salad Photo: Leigh Beisch; Styling: Sara Slavin


  • 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


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

2. Place snow peas in a colander, and set 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 in a large bowl, and toss to coat. Sprinkle with parsley.

  • Prep Time:
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  • Use your food processor to make the easy, seven-ingredient sauce in this creamy pasta recipe.
  • Yield: 4 servings (serving size: about 1 1/4 cups)

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

Good to Know

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