Greens Pasta Salad


Here, Food & Wine's Justin Chapple 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 

Active Time:
40 mins
Total Time:
1 hrs 15 mins


  • Kosher salt

  • 1 pound campanelle pasta

  • 1 cup buttermilk

  • 1/2 cup mayonnaise

  • 2 tablelspoons Champagne vinegar

  • 1 large garlic clove, grated

  • Freshly ground black pepper

  • Ice

  • 1 pound asparagus, trimmed and cut into 1-inch lengths

  • 2 cups peas, fresh or frozen

  • 1/2 pound arugula (not baby), thick stems discarded, leaves coarsely chopped


  1. Fill a large saucepan with water and bring to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl.

  2. 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.

  3. Meanwhile, fill the saucepan with water and return to a boil; season generously with salt. Set up an ice bath. Add the asparagus and peas to the boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer the vegetables to the ice bath to cool completely; drain well.

  4. Stir the asparagus, peas, and remaining dressing into the pasta. Season with salt and pepper, then fold in the arugula and serve.

    Greens Pasta Salad
    © Con Poulos

Make Ahead

The pasta salad can be refrigerated for a few hours. Fold in the arugula before serving.

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