Buttermilk Lemon Pasta Salad
This Buttermilk Lemon Pasta Salad is creamy from the homemade buttermilk dressing, but yet feels light from the lemon flavor, and is packed with veggies and pasta. Topped with Feta cheese and walnuts for even more crunch.
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
20 Minutes -
Cook Time
15 Minutes -
Servings
8
Ingredients
- 1 package (16 oz) penne pasta (or pasta of choice)
- 1 cup cherry tomatoes, cut in half or fours
- 1 cup cucumber, diced
- ½ cup red onion, diced
- 1 cup green pepper, diced
- 1 cup crumbled feta cheese
- 1 cup roasted and salted walnuts
- ½ cup Hiland Dairy Buttermilk
- 1 cup mayonnaise
- 2 Tablespoons Lemon Juice
- Zest of one lemon
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- Large pinch of salt and pepper, to taste
Directions
- Boil the pasta according to package directions until all the way done. Drain and run cold water over the pasta. Set aside.
- Cut the cherry tomatoes, cucumber, red onion, and green pepper and set aside.
- Dressing: In a medium bowl, combine the mayo, Hiland Buttermilk, lemon juice, lemon zest, garlic powder, red pepper flakes, salt, and pepper. Whisk together until smooth. Taste and adjust if more salt is needed.
- In a large bowl, add the cooked and cooled pasta, the veggies, and pour the dressing over top. Mix and combine together so that all the pasta and veggies are coated in the dressing.
- Add the feta cheese and walnuts to the top and combine again. Serve!
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