Buttermilk Pasta Salad Food

PASTA SALAD WITH BUTTERMILK DRESSING

Pasta Salad with Buttermilk Dressing image

Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

Salt and pepper
3/4 pound fusilli or other short twisted pasta
1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds, chopped
10 ounces frozen shelled edamame
3/4 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 cup packed fresh basil leaves, chopped
2 bunches watercress, trimmed

Steps:

In a large pot of salted boiling water, cook pasta 1 minute less than package instructions; add fennel and edamame and cook 1 minute. Drain and let cool slightly.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, lemon juice, and basil. Season with salt and pepper. Add pasta mixture, watercress, and fennel fronds to bowl and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 8 g, Protein 23 g, SaturatedFat 1 g

7-LAYER PASTA SALAD

7-Layer Pasta Salad image

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

Kosher salt
8 ounces farfalle (about 2 cups)
2 stalks broccoli, cut into florets
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup plus 1 tablespoon chopped fresh chives
1/4 cup chopped fresh parsley
Juice of 1 lime
Freshly ground black pepper
2 avocados, diced
One 12-ounce piece deli ham, diced (about 2 cups)
8 ounces yellow Cheddar cheese, shredded
1 small head romaine lettuce, sliced
2 tomatoes, diced

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

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