Ingredients

• 1/2 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 pound small penne rigata (ridged, quill-shaped pasta) or other macaroni
• 1 seedless cucumber, halved lengthwise and cut into 1/4-inch-thick slices

Browse by ingredient

Instructions

1. In a blender or food processor purée 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.