This Cottage Cheese Pasta Salad with Corn and Peas is a simple, light, creamy dish packed with nostalgic flavors the whole family will love. Delicious served slightly warm for an easy summer meal.
Cottage Cheese Pasta Salad with Corn and Peas
Ingredients
- 1 lb fusilli pasta
- 1 cup frozen, fresh, or canned corn
- 1 cup frozen green peas
- 2 cups cottage cheese
- 1 large avocado, cubed
- 1/3 cup grated parmesan
- 3 tbsp olive oil
- ¼ cup fresh basil, chopped with s few leaves for garnish
- salt + pepper
Directions
- Cook pasta per package directions. In the last few minutes of cooking, add the corn and peas.
- Drain and rinse pasta, peas, and corn in cold water. Then add to a large bowl and toss with olive oil.
- Stir in the cottage cheese and parmesan. Season with salt and pepper.
- Gently stir in avocado and basil.
- Top with a garnish of fresh basil and a drizzle of olive oil. Serve warm or at room temperature.
