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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 

June 2017

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Read the full recipe after the video.

Recipe Summary test

active:
40 mins
total:
1 hr 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Make Ahead

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

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