Ingredients Pasta + Noodles Greens Pasta Salad 3.5 (4) 5 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 8 Ingredients 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 Directions 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. 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. © Con Poulos Make Ahead The pasta salad can be refrigerated for a few hours. Fold in the arugula before serving. Rate it Print