Creamy Herb Pasta Salad
A fresh, make-ahead pasta salad with a tangy buttermilk dressing and crisp vegetables. Perfect for weeknight dinners, picnics, or meal prep.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
lightcasualamericanvegetariancrispycreamyweeknightpicnic
Ingredients
- 12 oz short pasta (fusilli, farfalle, or penne)
- ¾ cup buttermilk
- ½ cup mayonnaise
- ¼ cup fresh herbs (dill, parsley, or chives, chopped)
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, finely diced
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, about 9 minutes.
- 2
Drain pasta in a colander and rinse under cold water until cooled completely.
- 3
Whisk buttermilk, mayo, and fresh herbs in a small bowl until smooth.
- 4
Transfer cooled pasta to a large bowl. Add tomatoes, cucumber, and red onion.
- 5
Pour dressing over pasta and vegetables. Toss until evenly coated.
- 6
Season with salt and pepper to taste. Chill until ready to serve.
Tools you’ll need
- large pot
- colander
- small whisk
- large mixing bowl
- cutting board
- chef's knife
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