Farmer’s Market Pasta Salad with Lemon-Herb Buttermilk Dressing
A healthy, easy make-ahead dinner with plenty of leftovers for lunch
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Servings: 6
Calories: 458kcal
Ingredients
- 1- 8 ounce package of shell pasta Chickpea, lentil, or whole grain
- salt
- 1/2 pound thin asparagus ends snapped off, and spears sliced into 1-2" pieces
- 1/4 pound fresh green beans trimmed and sliced into 1-2" pieces
- 1 cup frozen sweet white corn
- 6 ounces Halloumi cheese sliced into 1/2 inch thick slices
- 1 cup cherry tomatoes
- 1-14 ounce can quartered artichoke hearts not marinated
- 1 cup sliced radicchio
- 4 scallions sliced
Lemon-Herb Buttermilk Dressing
- 1 1/2 cups low fat buttermilk
- 6 tablespoons plain Greek yogurt nonfat or regular
- 4 tablespoons mayonnaise
- 3 tablespoons minced herbs any combination of tarragon, dill, parsley, chives, basil
- 1 large clove garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon Sriracha
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice about 1/2 lemon
- kosher salt and fresh ground pepper to taste
Instructions
- Bring a large pot of water (about 6 cups) to a boil, and add salt, if desired, to the water, and then add the pasta. Cook the pasta until it's just al dente. Make sure you don't overcook it!
- When the pasta is just about finished cooking, add the asparagus and green beans to the pot, and let cook for about 1-2 minutes. The vegetables should be crisp, and the pasta should be tender but not overcooked. Drain, rinse with cold water, and set aside to cool.
- Heat a nonstick frying pan on medium-high heat, and sear the Halloumi for about 1 minute on each side, or until golden. Remove from heat and set aside.
- In a large mixing bowl, combine the cooled pasta, asparagus, green beans, cherry tomatoes, artichoke hearts, corn, radicchio, and scallions.
- Cut the grilled Halloumi into 1-inch pieces, and add it to the bowl.
- Toss everything well to combine.
- For the dressing, combine all ingredients in a mason jar, and shake well.
- Pour about 1/2 of the dressing over the pasta salad, and refrigerate for about 30 minutes to let the flavors combine.
- Add additional dressing prior to serving, if needed.
Notes
This makes a large jar of dressing, and you may not need it all for this recipe. Keep any leftover dressing in the mason jar for 3-4 days to use on salad, or as a fresh vegetable dip.
Nutrition
Serving: 0g | Calories: 458kcal | Carbohydrates: 50g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 758mg | Potassium: 496mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 32.7mg | Calcium: 426mg | Iron: 3.6mg
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