Add pasta and cook according to package directions until al dente.
Drain and rinse under cold water to cool.
Prepare the Vegetables
Slice bell peppers, halve cherry tomatoes, and thinly slice green onions and banana peppers.
Set aside.
Make the Buttermilk Vinaigrette
In a bowl or jar, whisk together buttermilk and olive oil.
Stir in fine herbs.
Season with salt and pepper to taste.
Assemble the Salad
In a large mixing bowl, combine cooled pasta, bell peppers, cherry tomatoes, green onions, and banana peppers.
Dress the Salad
Pour buttermilk vinaigrette over the pasta mixture.
Toss until evenly coated.
Chill & Serve
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve cold and enjoy!
Recipe Notes
This Pasta Salad with Buttermilk Vinaigrette is quick, fresh, and full of flavor. Toss it together in minutes for an easy side dish everyone will love.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Jess Timmons.
Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!