This cottage cheese roast red pepper pasta salad recipe is a summer smash! Smooth the luscious homemade roasted red pepper dressing that bursts with fresh vegetables and is smooth, sweet, creamy equal parts. It’s literally the perfect addition to any backyard grill.
I love finding new ways to get creative with pasta salads. It’s basically my summer love language. Whip the tuna pasta salad of enthusiastic Dilly for beach day and whip the smoky street corn pasta salad for backyard barbecue. The beauty of this roasted red chili pepper? Think about my latest edible summer escape.
There are no boring salads here! Throw, drizzle, devour and devour the ultimate noisy dish that is as vibrant as a sunny picnic. You’re going to fall on the rube.
Top tips for this recipe⤵️
I ask you, don’t skip frying garlic! At the end of this recipe, saute minced garlic in olive oil for a few minutes and pour it into a pasta salad and toss. It adds such a rich, deep garlic flavour that cannot be replicated in another way.
Frying garlic is very easy, but can easily burn, so keep an eye on it and remove it from the heat as soon as it turns golden.
Main ingredients
Fusilli: I used Fusilli because it grabs the sauce so well, but I use the little pasta that I like and pick up the sauce well. Cottage cheese: A creamy base of dressing. It adds protein-packed silk without being overwhelmed. Roasted red chili peppers from a jar: This provides an instant smoky sweetness without roasting. Feta: A salty, crunchy magic that pops every bite with a Mediterranean atmosphere. Vegetables: Crispy asparagus, charming red onions and sweet peas work together to host a flavourful dance party. Cherry Tomato: A juicy little flavour bomb that explodes in the summer with every bite. Fresh Herbs: Dill brings freshness and basil adds sweet sophistication. Garlic: This is sauteed and finally added to the salad. Adds such a rich flavour. We do not recommend skipping sauteing.
Find the complete list of ingredients in the recipe cards below.


Mix the vegetables as you like! Zucchini, peppers, eggplants, or even roasted carrots would be a great option. You can also add lush greenery such as spinach and arugula to add a little extra flavour and nutrients.

If there are any leftovers, store in an airtight container and refrigerate for up to 3 days. Throw with additional fresh herbs to refresh things before serving.

Pairing recipes to make this a whole meal
This lively pasta salad is the ultimate summer sidekick, ready to jazz anything from backyard barbecues to a quick weekday dinner. Pair it with a grilled California chicken for a similar flavor profile or step up your burger game with delicious options like a hearty Mushroom Swiss Burger or a quinoa sweet potato burger. The creamy salad is perfect for those delicious, rustic flavors!
If you’re firing the grill, the juicy grilled pork chops love the charming kick of the salad.
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. Please put it aside.
Prepare the sauce. Place cottage cheese, red chili pepper, feta cheese, 1/2 teaspoon salt, pepper and lemon zest in a high-speed blender or food process. Mix until thick and smooth. Please put it aside.
Prepare the ice bath in a large bowl and set aside.
Bring a small pot of very salted water to a boil. Add asparagus and cook for 1 minute when the water is boiling.
Stir the asparagus and immediately transfer it to an ice bath. Leave for 10 minutes.
Add to the bowl and toss offering cooled pasta, red onions, peas, cherry tomatoes, cottage cheese sauce and remaining salt. Add the fresh dill and basil and toss again.
Strain the asparagus and throw it into the salad.
Heat the olive oil in a pan and add the garlic to the pan. Fry for 1-3 minutes or until golden. Remove from the heat, pour over the pasta salad and toss.
Place remaining feta and red pepper flakes on top on the pasta salad.
I chose Fusilli because it holds the pasta sauce very well. You can use the small pasta you want. Feel free to mix the vegetables you will use.
calorie: 304 kcal, carbohydrates: 41 g, protein: 15 g, fat: 10 g, fiber: 5 g, sugar: 7 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.