Go Back
Print
Pasta Salad With Feta and Herbs
Ingredients
  • 1 lb. uncooked penne pasta
  • 5 oz. feta cheese crumbled
  • 3/4 C. buttermilk
  • 1/2 C. mayonnaise
  • 1 T. grated lemon zest
  • 1/4 C. fresh lemon juice
  • 1 1/2 t. kosher salt
  • 1 t. grated garlic
  • 1/2 t. black pepper
  • 2 C. mixed and chopped/torn fresh herbs (basil, mint, dill and chives)
  • 1 1/2 C. thinly-sliced celery
  • 1 C. cherry tomatoes halved or quartered
  • 1/2 red onion thinly-sliced
  • Salted roasted sunflower seeds for garnish
Instructions
  1. Cook pasta until it is al dente. Drain and rinse under cold water. Pat dry. Set aside.
  2. Combine feta, buttermilk, mayonnaise, lemon zest and juice, salt, garlic and black pepper. Mix to combine. The feta gives this dressing texture. If you want a smoother dressing, blend the mixture. You can add more mayonnaise at this point if you want a thicker dressing. Set aside.
  3. Combine cooked pasta in a serving bowl with buttermilk dressing, fresh herbs (save some out for the garnish), celery, tomatoes, and red onion and toss well. I you use fresh dill in this recipe (and I think you should), be sure to chop it finely and remove any large stems.
  4. Chill the salad overnight in the refrigerator.
  5. Garnish with sunflower seeds and sprigs of fresh herbs before serving.