Name: Summer Garden Pasta Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
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)

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

This recipe first appeared on That’s My Home where I did a guest recipe post. I am happy to share my recipe here with you today with updated photos.

This pasta salad recipe is my recipe I make whenever I serve Slow Cooker Hawaiian Pork. It’s like a stepped up version of mac salad. My husaband 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.

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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

Calories 374kcal

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.

Video

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

Tried this recipe?Mention @vintagerecipetin or tag #vintagerecipetin!

Summer Garden Pasta Salad