Buttermilk Dill Pasta Salad

Buttermilk Dill Pasta Salad

While I can’t say I’m a fan of summer heat, one thing I do enjoy about summer is the food.

Duh.

Summertime makes me think of awesome BBQ and parties. I love a fun potluck BBQ with the smell of burgers cooking and then sitting by a fire roasting s’mores for dessert! Pasta and potato salads are an obvious summer favorite dish.

However, I have some serious standards when it comes to pasta salads. If there is a ton of mayo, you can forget it. I also like my pasta salads to filled with other great ingredients like lots of crisp fresh veggies for added texture and flavor.

Buttermilk Dill Pasta Salad

THIS pasta salad! This pasta salad is an exception to my pasta salad rule. There isn’t a ton of mayo. The buttermilk gives it a nice tang and the dill just adds even more great flavor! The other thing I love about this pasta salad is how versatile it is.

I added peas, corn, and bacon to mine as that is what I had on hand at home, but you could really add so many different things to this pasta salad! Maybe some cherry tomatoes, broccoli, or carrots. I think some chicken or shrimp would also be nice!

Buttermilk Dill Pasta Salad

Buttermilk Dill Pasta Salad

Ingredients:

  • 8 ounces whole grain shell pasta (or pasta of your choice)
  • 1/3 cup reduced fat mayonnaise (I used the kind made with olive oil)
  • 1/4 cup low fat or fat free buttermilk
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 4-5 slices reduced fat bacon, cooked and diced into small pieces
  • 1 tbs. fresh dill, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tbs. lemon juice
  • salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. In a small saucepan, combine the frozen corn and peas with about a half a cup of water. Heat on medium heat and cook until the vegetables are warm and tender. Drain and set aside.
  3. In a small bowl, whisk together the mayo, buttermilk, dill, garlic, lemon juice, and salt and pepper to taste.
  4. In a serving bowl, combine the cooked pasta, corn and peas, and bacon. Add the buttermilk sauce and toss to combine. Serve or store in the fridge.

Adapted from Cooking Light

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Buttermilk Dill Pasta Salad