Creamy Pasta Salad
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Creamy Pasta Salad


  • 4 cups dried radiatori or other shaped pasta
  • 3 whole garlic cloves, unpeeled
  • 3/4 cup reduced-fat (2%) Milk
  • 1/2 cup fat-free Cottage Cheese
  • 1/2 of an 8-ounce package reduced-fat Cream Cheese (Neufchatel Cheese)
  • 1/3 cup finely grated Parmesan Cheese
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1 cup grape tomatoes
  • 1 cup medium black olives, drained well
  • 1 cup diced English cucumber
  • 1 cup chopped yellow pepper
  • 8 oz. reduced-fat cheddar Cheese, diced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons freshly snipped chives


  1. Cook pasta according to package directions, adding whole garlic cloves to the boiling water; drain pasta and set aside in a large mixing bowl. Remove garlic cloves and set aside to cool.
  2. When garlic cloves have cooled, peel and place them into a blender with the milk, cottage cheese, cream cheese, Parmesan cheese, vinegar and salt; blend until smooth. Pour dressing mixture over the pasta, and then add all remaining ingredients. Toss to coat evenly. Cover and refrigerate for 2 hours or until ready to serve.