1 pound farfelle: bow tie pasta
2 cups frozen peas
1 12 ounce can water packed solid white tuna, drained and flaked
2 cups chopped celery
3/4 cup low fat cottage cheese
3/4 cup mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/4 teaspoon salt
Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Meanwhile, in blender container or food processor bowl with metal blade, combine cottage cheese, mayonnaise and buttermilk; blend until smooth. Stir in dill and salt. Set aside. In large bowl, combine cooked pasta, peas, tuna and celery. Pour dressing over salad; toss to coat. Cover; refrigerate at least 1 hour or until serving time. 7 1 1/2 cup servings.
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