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.

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