Here, Justin Chapple dresses pasta with a tangy and creamy mix of buttermilk, vinegar, and mayo, then mixes in plenty of greens to add a fresh, bright flavor. It's the best pasta salad ever.
Ingredients:
kosher salt
1 pound campanelle pasta
1 cup buttermilk
1/2 cup mayonnaise
2 tablespoons champagne vinegar
1 clove garlic, grated
freshly ground black pepper
ice
1 pound asparagus, trimmed and cut into 1-inch lengths
Fill a large saucepan with water and bring to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl.
In a medium bowl, whisk the buttermilk with the mayonnaise, vinegar, and garlic. Season with salt and pepper. Toss half of the dressing with the warm pasta; let cool for 30 minutes.
Meanwhile, fill the saucepan with water and return to a boil; season generously with salt. Set up an ice bath. Add the asparagus and peas to the boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer the vegetables to the ice bath to cool completely; drain well.
Stir the asparagus, peas, and remaining dressing into the pasta. Season with salt and pepper, then fold in the arugula and serve.
