Buttermilk Dill Pasta Salad
Buttermilk Dill Pasta Salad requires roughly 25 minutes from start to finish. For 66 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 343 calories, 11g of protein, and 6g of fat. This recipe serves 4. 7 people were impressed by this recipe. It works well as a very reasonably priced salad. If you have reduced fat mayonnaise, fat free buttermilk, shell pasta, and a few other ingredients on hand, you can make it. It is brought to you by Eat Drink Love. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. Try The Ultimate Summer Salad with Dill Buttermilk Dressing, The Ultimate Summer Salad with Dill Buttermilk Dressing, and Summer Chopped Salad with Burratan and Dreamy Dill Buttermilk Dressing for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
4-5 slices reduced fat bacon, cooked and diced into small pieces
1/4 cup low fat or fat free buttermilk
1 Tbs. fresh dill, chopped
1 cup frozen corn
2 garlic cloves, minced
1 1/2 Tbs. lemon juice
1 cup frozen green peas
1/3 cup reduced fat mayonnaise (I used the kind made with olive oil)
salt and pepper to taste
8 ounces whole grain shell pasta (or pasta)
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Cook pasta according to package instructions. 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. In a small bowl, whisk together the mayo, buttermilk, dill, garlic, lemon juice, and salt and pepper to taste. 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.
Step by step:
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.
3. Heat on medium heat and cook until the vegetables are warm and tender.
4. Drain and set aside.
5. In a small bowl, whisk together the mayo, buttermilk, dill, garlic, lemon juice, and salt and pepper to taste.
6. In a serving bowl, combine the cooked pasta, corn and peas, and bacon.
7. Add the buttermilk sauce and toss to combine.
8. Serve or store in the fridge.
Nutrition Information:
covered percent of daily need
