Summer Garden Pasta Salad
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5 from 1 vote

Summer Garden Pasta Salad

Bow-tie pasta and summer vegetables in a lemon dill buttermilk dressing.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: summer garden pasta salad
Servings: 12
Calories: 374kcal
Author: Sarah Olson


  • 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


  • 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.



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.


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