This dish is best prepared in advance and chilled overnight.
Boil the pasta in salted water until al dente.
Grate the carrot, dice the celery and bell pepper and mince the shallot.
Using a blender or immersion blender, blend together the cottage cheese, mayo, 1 tbsp red wine vinegar and 1 tsp dijon mustard.
Season with Celtic salt, black pepper and red pepper flakes.
Strain the pasta and toss with the veggies. Let cool slightly and then toss with dressing.
Refrigerate overnight. Taste, adjust seasonings and serve!
