Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mac and Cheese Salad




Source of Recipe


the web


Recipe Introduction


with Buttermilk Dressing


List of Ingredients




Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup fresh chives, thinly sliced
1 tablespoon fresh dill, chopped
2 teaspoons garlic, minced
2 teaspoons shallots, minced
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
Salad:
1 pound shaped pasta such as fusilli, farfalle or cavatappi
1/4 cup scallions, thinly sliced
3 ounces (about 3/4 cup) ricotta cheese*
3 cups loosely packed mache or baby spinach

Recipe



To make dressing, whisk mayonnaise, sour cream and buttermilk in medium bowl. Add chives, dill, garlic, shallots and lemon juice. Whisk again. Season with salt and pepper to taste.
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain pasta and immediately run under cold water until completely cool. Drain well.
Put pasta in a large bowl and, using a rubber spatula, fold in enough dressing to coat generously. Fold in scallions, cheese and mache or spinach. Mound salad on a large platter and serve.
*Pecorino Romano cheese can be used as a substitute.