Ingredients Pasta + Noodles Pasta Salad with Feta and Herbs 5.0 (1) 2 Reviews This Southern-inspired pasta salad from Mason Hereford’s Turkey and the Wolf gets a touch of tangy heat from hot sauce, loads of crunch from nutty sunflower seeds. Use Duke’s mayonnaise for an extra-tangy bite to the dressing. This colorful, eclectic pasta will fit in well with any picnic or cookout spread. By Mason Hereford Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Eric Wolfinger Total Time: 25 mins Yield: 8 Ingredients 1 pound uncooked penne pasta 5 ounces feta cheese, crumbled (about 1 1/4 cups) 1/2 cup buttermilk 1/4 cup mayonnaise (such as Duke’s) 2 tablespoons Louisiana-style hot sauce (such as Crystal) 1 tablespoon grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons) 1 1/2 teaspoons kosher salt 1 teaspoon grated garlic 1/2 teaspoon black pepper 4 cups torn mixed tender fresh herbs (such as basil, mint, dill, and chives) 1 1/2 cups thinly sliced celery 1 cup cherry tomatoes, halved 1/2 red onion, cut in half lengthwise and thinly sliced (about 1 cup) 3/4 cup salted roasted sunflower seed kernels Directions Cook pasta according to package directions. Drain and rinse pasta under cold running water; drain well. While pasta cooks, stir together feta, buttermilk, mayonnaise, hot sauce, lemon zest and juice, salt, garlic, and black pepper in a medium bowl. Transfer pasta to a large serving bowl. Add buttermilk dressing, torn herbs, celery, tomatoes, red onion, and sunflower seeds, and toss well. Make Ahead Pasta salad can be made 1 day ahead and stored in an airtight container in refrigerator. Toss with herbs just before serving. Notes Stir 1 tablespoon plain whole-milk Greek yogurt into 7 tablespoons milk as a substitute for buttermilk in this recipe. Suggested Pairing Full-bodied California Chardonnay. Rate it Print