Seven Layer Pasta Salad
Ingredients
Dressing
-
½
cup
buttermilk
-
½
cup
mayonnaise
-
2
tablespoons
minced parsley
-
2
pieces
green onions
-
1
teaspoon
kosher salt
-
1
teaspoon
yellow mustard
-
½
teaspoon
freshly ground pepper
-
½
teaspoon
garlic powder
Salad
-
1
pound
pasta, of choice
-
2
pints
cherry tomatoes, halved
-
1
bunch
radishes, sliced and julienned
-
2
cups
chopped sugar snap peas
-
2
handfuls
arugula
-
4
large
eggs, boiled and cut into quarters
Instructions
- Prepare the dressing by whisking together buttermilk, mayonnaise, parsley, green onions, salt, mustard, pepper, and garlic powder until smooth.
- Boil salted water and cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water, then toss with olive oil to prevent sticking.
- In a large glass bowl, layer the dressing first, followed by the pasta, cherry tomatoes, radishes, sugar snap peas, arugula, and boiled egg quarters.
- Chill the salad in the fridge until ready to serve.
- Just before serving, toss the salad and add more olive oil if needed.
Nutrition Facts (estimated)
Servings
10
Calories
305
Total fat
11g
Total carbohydrates
41g
Total protein
10g
Sodium
363mg
Cholesterol
71mg
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