This Cottage Cheese Roasted Red Pepper Pasta Salad recipe is a summer smash! Bursting with fresh veggies and smothered in a luscious homemade roasted red pepper dressing that’s equal parts smoky, sweet, and creamy. It’s the perfect addition to literally any backyard grill out.
I love finding new ways to get creative with pasta salad. It’s basically my summer love language. Whether I’m whipping up my zesty Dilly Tuna Pasta Salad for beach days or my smoky Street Corn Pasta Salad for backyard BBQs, each version feels like a delicious little rebellion against sad, soggy side dishes. This roasted red pepper beauty? Consider it my latest edible summer fling.
No boring salads here! Just toss, drizzle, and devour for the ultimate no-fuss dish that’s as vibrant as a sunny picnic. You’re going to fall in loOove.
top tip for this recipe ⤵️
I beg of you, do not skip sautéing the garlic! At the very end of this recipe, you’ll sauté the minced garlic in olive oil for a few minutes and then pour it over the pasta salad and toss. It adds such rich, deep garlicky flavor that cannot be replicated another way.
Sautéing the garlic is super easy, but it can easily burn, so keep an eye on it, and remove from the heat immediately once it’s golden.
The Main Ingredients
- Fusilli: We went with fusilli because it grabs onto the sauce so well, but feel free to use any small pasta you like that will pick up the sauce well.
- Cottage cheese: The creamy base of our dressing. It adds protein-packed silkiness without overpowering.
- Roasted red peppers from a jar: This provides instant smoky sweetness without the fuss of roasting yourself.
- Feta cheese: Salty, crumbly magic that makes every bite pop with Mediterranean vibes.
- Veggies: Crisp asparagus, zesty red onion, and sweet peas team up to throw a flavor-packed dance party.
- Cherry tomatoes: Juicy little flavor bombs that burst with summer in every bite.
- Fresh herbs: Dill brings freshness, and basil adds sweet sophistication.
- Garlic: This is sautéed and added to the salad at the end. It adds such a rich flavor, I don’t recommend skipping the sautéing.
Find the list of full ingredients in the recipe card below.
Mix up the veggies however you like! Zucchini, bell peppers, eggplant, or even roasted carrots would be awesome options. You can also add some leafy greens, such as spinach or arugula, for a little extra flavor and a nutrient boost.
If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days. Toss with additional fresh herbs to freshen things up before serving 🥰.
Recipe Pairings to Make this a Whole Meal
This vibrant pasta salad is the ultimate summer sidekick, ready to jazz up everything from backyard BBQs to easy weeknight dinners. Pair it with Grilled California Chicken for a similar flavor profile, or step up your burger game with tasty options like the hearty Mushroom Swiss Burger or Quinoa Sweet Potato Burgers. The creamy salad is the perfect match for those savory, earthy flavors!
If you’re firing up the grill, Juicy Grilled Pork Chops love the salad’s zesty kick, while No-Fail Baby Back Ribs (made in the oven or on the grill) turn the combo into a finger-licking summer spread.
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Strain the pasta and rinse with cold water. Set aside.
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Prepare the sauce. Place the cottage cheese, red pepper, feta cheese, ½ teaspoon salt, pepper, and lemon zest in a high-speed blender or food processor. Blend until thick and smooth. Set aside.
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Prepare an ice bath in a large bowl and set aside.
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Bring a small pot of very salted water to a boil. Add the asparagus and cook for 1 minute when the water is boiling.
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Strain the asparagus and immediately transfer it to the ice bath. Let it sit for 10 minutes.
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Add cooled pasta, red onion, peas, cherry tomatoes, cottage cheese sauce, and remaining salt to a serving bowl and toss. Add the fresh dill and basil, and toss again.
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Strain the asparagus and toss it into the salad.
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Heat olive oil in the saucepan and add the garlic to the pan. Saute for 1-3 minutes or until golden. Remove from the heat and pour over the pasta salad and toss.
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Top the pasta salad with the remaining feta and red pepper flakes.
- I chose fusilli because it holds the pasta sauce very well. You can use any smaller pasta you’d like.
- Feel free to mix up the vegetables that you use.
Calories: 304 kcal, Carbohydrates: 41 g, Protein: 15 g, Fat: 10 g, Fiber: 5 g, Sugar: 7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
