Herbed Penne and Cucumber Salad

1. 1

   In a blender or food processor puree the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth.

2. 2

   In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander.

3. 3

   Refresh the pasta with under cold water and drain it well.

4. 4

   In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour.

5. 5

   The salad may be made 1 day in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.