Pasta Salad Primavera

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   1. Snap off and discard woody bases from asparagus; set aside. Cook pasta and fresh peas (if using) together according to pasta package directions, adding the asparagus the last 2 minutes of cooking. Drain pasta mixture. Rinse with cold water; drain again. In a very large bowl combine cooked pasta and vegetable mixture, frozen peas (if using), red sweet peppers, radishes, and cheese.

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   2. Pour Buttermilk Dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 16 to 20 side-dish servings.

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   BUTTERMILK DRESSING: In a small bowl whisk together 1 cup buttermilk, 3 tablespoons purchased creme fraiche or dairy sour cream, 3 tablespoons snipped fresh basil, 2 tablespoons minced garlic (6 to 8 large cloves), 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper.

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   Per serving: 151 cal., 5 g total fat (3 g sat. fat), 16 mg chol., 313 mg sodium, 18 g carbo., 3 g dietary fiber, 8 g protein.

* Per serving · 4 servings · Values may vary.

No additional tips available.