Buttermilk Pasta Salad

This Buttermilk Pasta Salad is a great crowd pleasing side to serve for this year outside cooking. Make it in advance and refrigerate until ready to serve. Try this one for Memorial Day or the Fourth of July cook outs!

1 16 oz. package penne pasta

1 cup fresh basil leaves, torn

1 cup cherry tomatoes, halved

1 cup diced cucumber

1/2 cup chopped chives

1/2 cup diced red onions

1/2 cup mini sweet peppers, sliced

1/2 cup salted sunflower seeds

1 cup crumbled feta

1/2 cup buttermilk

1 cup mayonnaise

1 Tbsp. lemon juice

1 Tbsp. hot sauce

1 tsp. minced garlic

1 tsp. red pepper flakes

salt & pepper to taste

Cook pasta according to package directions. Drain and rinse with cold water. Drain again.

Transfer pasta to a large bowl. Add basil, tomatoes, cucumber, chives, red onion, peppers, sunflower seeds and feta. Toss together well and set aside.

Whisk together in another bowl, buttermilk, mayonnaise, lemon juice, hot sauce, garlic and red pepper flakes. Season with salt and pepper.

Pour dressing over pasta mixture and toss to coat evenly. Serve immediately or cover and refrigerate overnight.

Serves 12-14

*Add canned tuna or cooked chicken to this pasta salad and serve as a main dish. Also try adding crumbled bacon for a delicious flavor.

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