Eric Wolfinger
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8

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.

How to Make It

Step 1    

Cook pasta according to package directions. Drain and rinse pasta under cold running water; drain well.

Step 2    

While pasta cooks, stir together feta, buttermilk, mayonnaise, hot sauce, lemon zest and juice, salt, garlic, and black pepper in a medium bowl.

Step 3    

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.

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