Roasted Red Pepper Pasta Salad with Cottage Cheese

This Cottage Cheese Roasted Red Pepper Pasta Salad is a bright, satisfying summer recipe. It combines tender pasta, crisp seasonal vegetables, and a smoky-sweet roasted red pepper dressing made creamy with cottage cheese. Lightweight but filling, it’s an ideal side for backyard barbecues, picnics, or a quick weeknight meal.

Pasta salad is one of the most flexible dishes for summer: you can swap shapes, switch vegetables, and tailor the dressing to your taste. This version uses fusilli, which captures the creamy roasted pepper sauce in its spirals, plus blanched asparagus, fresh cherry tomatoes, peas, red onion, and tangy feta. The dressing is pureed cottage cheese blended with jarred roasted red peppers, lemon zest, and a little salt and pepper for balance. The final flourish—garlic briefly sautéed in olive oil and poured over the salad—adds a toasty, aromatic finish that takes the dish from good to memorable.

The Main Ingredients

• Fusilli: A spiral pasta that holds dressing well; any small pasta such as rotini or penne will work.
• Cottage cheese: Provides a protein-rich, creamy base for the dressing without overpowering the other flavors.
• Roasted red peppers (jarred): Convenient, smoky, and slightly sweet—perfect for a quick dressing.
• Feta cheese: Adds a salty, tangy contrast that complements the sweet peppers.
• Vegetables: Crisp asparagus, red onion, and peas add texture and bright flavor. Cherry tomatoes add juicy sweetness.
• Fresh herbs: Dill adds fresh brightness while basil contributes a sweet, aromatic layer.
• Garlic: Sautéed briefly and drizzled on the finished salad for a toasty, fragrant finish.

See the full ingredient list and measurements in the recipe card below.

Easy Ingredient Swaps

Feel free to change the vegetables to suit what’s in season or what you have on hand. Grilled zucchini, bell peppers, eggplant, or roasted carrots are all excellent alternatives. Adding leafy greens like baby spinach or arugula will give the salad a peppery lift and more volume. For a dairy-free twist, replace cottage cheese and feta with a creamy plant-based alternative, but note the flavor and texture will change.

Storage Directions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad keeps best when the pasta is fully cooled before combining. Refresh the flavors before serving by stirring in a bit more fresh herbs or an extra squeeze of lemon if needed.

Recipe Pairings to Make this a Whole Meal

This vibrant pasta salad pairs beautifully with grilled proteins and hearty vegetarian mains. Try it alongside simply grilled chicken, pork chops, or a mushroom Swiss burger for a satisfying summer plate. It also complements smoky, savory mains like ribs or grilled vegetables. Because the salad is creamy and bright, it cuts through richer dishes and refreshes the palate between bites.

Cottage Cheese Roasted Red Pepper Pasta Salad Recipe

This cottage cheese roasted red pepper pasta salad combines twirly pasta with a smoky roasted pepper dressing, fresh vegetables, and tangy feta for the ultimate summer side dish.

Ingredients (serves 6)

• 8 oz. fusilli (or another small pasta)
• 1 cup 2% cottage cheese
• 1/2 roasted red pepper from a jar
• 1/2 cup feta cheese, divided
• 1 teaspoon sea salt, divided (+ more for blanching)
• 1/4 teaspoon ground black pepper
• 1 teaspoon lemon zest
• 1 lb. asparagus spears, cut into 1/2-inch pieces
• 1/4 medium red onion, minced
• 1 cup peas, thawed
• 1 pint cherry tomatoes, halved
• 2 tablespoons chopped fresh dill
• 1/3 cup fresh basil, torn
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse under cold water to stop cooking. Set aside to cool.
2. Make the dressing: in a high-speed blender or food processor, combine the cottage cheese, roasted red pepper, half of the feta, 1/2 teaspoon salt, ground black pepper, and lemon zest. Blend until smooth and thick. Taste and adjust seasoning as needed.
3. Prepare an ice bath in a large bowl and set aside.
4. Bring a small pot of well-salted water to a boil. Add the asparagus and blanch for 1 minute once the water returns to a boil. Immediately transfer the asparagus to the ice bath and let sit for about 10 minutes to preserve color and crispness. Drain well.
5. In a large serving bowl, combine the cooled pasta, red onion, peas, halved cherry tomatoes, and the cottage cheese dressing. Add the remaining salt if needed, then fold in the dill and torn basil.
6. Add the blanched asparagus and gently toss to combine all ingredients.
7. Warm the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1–3 minutes—watch carefully to avoid burning. Remove from heat and immediately pour the garlic oil over the pasta salad, tossing to coat.
8. Finish by sprinkling the remaining feta and red pepper flakes over the top. Serve at room temperature or chilled.

Tips & Notes

• Fusilli is recommended because it captures the dressing in its spirals, but other small shapes like rotini or penne work well.
• Customize the vegetables to your taste or what’s in season. Roasted or grilled vegetables can be added for a smoky dimension.
• The garlic oil is a simple step that adds depth—don’t skip it. Cook just until the garlic is golden and fragrant.

Nutrition (approx. per serving)

Calories: 304 kcal, Carbohydrates: 41 g, Protein: 15 g, Fat: 10 g, Fiber: 5 g, Sugar: 7 g

Nutrition information is automatically calculated and should be used as an approximation.