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Ingredientes
- 1/2 c. loosely packed fresh mint leaves rinsed and spun dry
- 1 c. loosely packed fresh fine dill sprigs rinsed and spun dry
- 1 c. loosely packed fresh parsley leaves (preferably flat-leafed), rinsed and spun dry
- 1 c. coarsely minced scallion
- 1 c. mayonnaise
- 1 c. buttermilk
- 1 lb small penne rigata (ridged, quill-shaped pasta) or possibly other macaroni
- 1 x seedless cucumber halved lengthwise and cut into 1/4-inch-thick slices
Direcciones
- In a blender or possibly food processor puree the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste till the dressing is smooth. In a kettle of boiling salted water cook the penne till it is tender and drain it in a colander. Refresh the pasta with under cool water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and refrigeratethe salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
- Serves 8 to 10.
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