Description
A refreshing and tangy Buttermilk Pasta Salad packed with fresh basil, cherry tomatoes, crunchy cucumber, and a zesty homemade dressing. This easy-to-make salad combines tender penne pasta with a creamy buttermilk and mayonnaise dressing enhanced by lemon juice and hot sauce for a perfect balance of flavors. Ideal for summer picnics, potlucks, or a light lunch.
Ingredients
Scale
Pasta & Vegetables
- 1 (16-oz) package penne pasta
- 1 cup fresh basil leaves, torn
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup chopped chives
- ½ cup diced red onion
- ½ cup mini sweet peppers, sliced
- ½ cup salted sunflower seeds
- 1 cup crumbled feta cheese
Dressing
- ½ cup buttermilk
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (such as Crystal brand or Frank’s Red Hot)
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Drain thoroughly to remove excess water.
- Combine Salad Ingredients: Transfer the cooled pasta to a large mixing bowl. Add torn basil leaves, halved cherry tomatoes, diced cucumber, chopped chives, diced red onion, sliced mini sweet peppers, salted sunflower seeds, and crumbled feta cheese. Toss gently to mix all ingredients evenly and set aside.
- Make Dressing: In a separate bowl, whisk together the buttermilk, mayonnaise, lemon juice, hot sauce, minced garlic, and red pepper flakes until smooth. Season with salt and black pepper to taste, adjusting the seasoning to your preference.
- Toss Salad with Dressing: Pour the dressing over the pasta salad mixture and toss well to ensure every ingredient is coated with the creamy dressing. Serve immediately for the freshest flavor or cover and refrigerate overnight to develop deeper flavors before serving.
Notes
- For best results, use salted sunflower seeds to add a nice crunch and a hint of saltiness.
- Add the hot sauce gradually and taste to adjust the spiciness according to your preference.
- This salad can be refrigerated for up to 24 hours; the flavors meld beautifully with time.
- Feel free to substitute feta with goat cheese or mozzarella for a different flavor profile.
- To make this a gluten-free dish, use gluten-free penne pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
