I made this salad last year but revisited it with some added broccoli. It’s super easy and when you have some leftover buttermilk in the fridge from making fresh ricotta, it’s that much easier to whip up. Everyone will be so surprised at how light and yet creamy it tastes. Perfect for snacking or taking for lunch. Feel free to add other vegetables, broccoli is just a favorite with cheese.
This is my entry for this week’s Presto Pasta Night, hosted by its founder, Ruth of Once Upon a Feast – Every Kitchen Tells its Stories. Check back on Friday for the roundup. Happy eating!
Garlic Lovers Pasta with Broccoli
1 lb rotini
1/2 cup buttermilk
5 tablespoons mayonnaise
1 large lemon, juiced
5-8 cloves garlic, minced fine
1/2 teaspoon salt
1 cup parmesan cheese, grated fine
1 bunch broccoli, cut into bite size pieces
Bring large pot of water to boil (at least 4 quarts) and add 2 teaspoons salt. Combine buttermilk, mayonnaise, lemon juice, and salt in mixing cup. Once water is boiling, add pasta and broccoli and cook broccoli 4 minutes, skimming off top of water with slotted spoon; set aside. Cook pasta al dente, drain and add back to pot. Add garlic to pasta and stir vigorously to allow hot pasta to gently cook garlic. Add buttermilk dressing along with cheese and broccoli and mix well. Add salt and pepper to taste. Chill for at least 2 hours. Best at room temperature.
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