Justin Chapple set out to improve pasta salad, which is often bland, thick and laden with mayonnaise. Here, he dresses pasta with a tangy and creamy mix of buttermilk, vinegar and mayo, then mixes in plenty of greens to add a fresh, bright flavor. It’s the best pasta salad ever.
Slideshow:More Pasta Salad Recipes
1 pound asparagus, trimmed and cut into 1-inch lengths
Set up an ice bath. In a large saucepan of salted boiling water, cook the asparagus and peas until crisp-tender, about 2 minutes. Drain and transfer the vegetables to the ice bath to cool completely; drain well.
Fill the saucepan with water and return to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl.
In a medium bowl, whisk the buttermilk with the mayonnaise, vinegar and garlic. Season with salt and pepper.
Toss half of the dressing with the warm pasta; let cool for 30 minutes. Stir in the asparagus, peas and remaining dressing. Season with salt and pepper, then fold in the arugula and serve.
The pasta salad can be refrigerated for a few hours. Fold in the arugula before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Must do for anyone that loves pasta done in any style.
Date Published: 2017-06-22
Author Name: cmp4
Review Body: A friend made this salad and brought it my BBQ. It was great, light and refreshing and did not have that heavy mayo dressing. I searched the recipe on the FW site and will definitely make it myself!