Herbed penne and cucumber salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Loosely packed fresh mint leaves; rinsed and spun dry |
| 1 | cup | Loosely packed fresh fine dill sprigs; rinsed and spun dry |
| 1 | cup | Loosely packed fresh parsley leaves; (preferably |
| ; flat-leafed), | ||
| ; rinsed and spun dry | ||
| 1 | cup | Coarsely chopped scallion |
| 1 | cup | Mayonnaise |
| 1 | cup | Buttermilk |
| 1 | pounds | Small penne rigata; (ridged, |
| ; quill-shaped pasta) | ||
| ; or other macaroni | ||
| 1 | Seedless cucumber; halved lengthwise | |
| ; and cut into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
Directions
In a blender or food processor puree the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth. In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander. Refresh the pasta with under cold water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
Serves 8 to 10.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.