Summer Garden Pasta Salad

Summer Garden Pasta Salad has tender bow-tie pasta, summer vegetables with a lemon buttermilk dressing. Perfect for picnics and barbecues.

If you need another great pasta recipe, try my deli pasta salad! It’s also a crowd favorite.

This pasta salad recipe is the recipe I make whenever I serve Slow Cooker Hawaiian Pork. It’s like a stepped-up version of mac salad. My husband does not like mac salad but this is his favorite recipe. The dressing is full of lemon and dill flavor and the veggies give the salad crunch.

How to make Summer Garden Pasta Salad:

You will need these ingredients:

• Buttermilk
• Lemon juice
• Mayonaise
• Fresh dill weed
• Salt
• Celery
• Tomatoes
• Snow peas or sugar snap peas
• Red onion
• Corn – canned or fresh
• Bow-tie pasta

Directions:

• In a small bowl mix together the buttermilk, mayonaise, lemon juice and fresh dill.
• Cook the pasta according to package directions, drain and rinse in cold water.
• Put the drained pasta in a large bowl and add the vegetables and dressing. Stir and refrigerate for 2 hours before serving.

Can I use a different type of pasta?

Yes! I often use a different pasta shape such as cavatappi or large macaroni noodles. Cook according to package directions.

You may also like another one of my pasta recipes:

• Deli Pasta Salad
• Tuna Noodle Casserole
• Noodles Romanoff

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5 from 1 vote

Summer Garden Pasta Salad

Bow-tie pasta and summer vegetables in a lemon dill buttermilk dressing.

Course Side Dish

Cuisine American

Keyword summer garden pasta salad

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 12

Calories 374kcal

Author Sarah Olson

Ingredients:

• ▢ 1½ cups mayonnaise
• ▢ ½ cup buttermilk
• ▢ 2 Tbsp. lemon juice
• ▢ 1 tbsp. chopped fresh dill weed
• ▢ 1 tsp. salt
• ▢ 1 cup diced celery
• ▢ 3 Roma tomatoes seeded and diced
• ▢ 1 cup sliced snow peas (or sugar snap peas)
• ▢ ½ cup diced red onion
• ▢ 15 oz. can whole kernel corn drained
• ▢ 1 lb. box bow tie pasta cooked according to package directions

US Customary – Metric

Instructions:

• In a small bowl whisk the mayonnaise, buttermilk, lemon juice, and dill weed until smooth, set aside.
• Drain and rinse the cooked pasta in cold water, and drain again. Add the pasta to a large bowl.
• Add the chopped vegetables to the pasta bowl, and pour over the dressing. Stir until the dressing has coated the pasta and vegetables. Refrigerate for at least 2 hours before serving.

How to Video:

Recipe Notes:

If you need to make this the night before, don’t chop or add the tomatoes until the day you want to serve. They get mealy in the fridge.

Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/10 of the recipe.

Nutrition:

Calories: 374kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 416mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

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