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.
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Coat an 8-inch casserole dish with vegetable cooking spray.
In heavy saucepan, heat wine over medium-high heat.
Add onion and cook, stirring often, until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
In large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
In measuring cup, combine buttermilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
Lay biscuit topping lightly over filling..
Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.