Ingredients
Pasta Salad
- 1 lb dried pasta macaroni, fusilli, penne, rotini or farfalle
- 1 cup bell pepper sliced
- 1 cup cherry tomatoes halved
- 1/3 cup green onions thinly sliced
- 1/4 cup banana peppers sliced
Buttermilk Vinaigrette
- 1 cup buttermilk
- 1/2 cup olive oil
- 1 cup fine herbs
- salt to taste
- pepper taste
Servings: servings
Units:
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- 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.
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