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.

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.

Print Pin

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 mayonnaise1½ cups mayonnaise
• ½ cup buttermilk½ cup buttermilk
• 2 Tbsp. lemon juice2 Tbsp. lemon juice
• 1 tbsp. chopped fresh dill weed1 tbsp. chopped fresh dill weed
• 1 tsp. salt1 tsp. salt
• 1 cup diced celery1 cup diced celery
• 3 Roma tomatoes seeded and diced3 Roma tomatoes seeded and diced
• 1 cup sliced snow peas (or sugar snap peas)1 cup sliced snow peas (or sugar snap peas)
• ½ cup diced red onion½ cup diced red onion
• 15 oz. can whole kernel corn drained15 oz. can whole kernel corn drained
• 1 lb. box bow tie pasta cooked according to package directions1 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

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.

You may also like another one of my pasta recipes:

• Deli Pasta Salad
• Tuna Noodle Casserole
• Noodles Romanoff