| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Loosely packed fresh mint leaves; rinsed and spun dry |
| 1 |
c |
Loosely packed fresh fine dill sprigs; rinsed and spun dry |
| 1 |
c |
Loosely packed fresh parsley leaves; (preferably |
|
|
; flat-leafed), |
|
|
; rinsed and spun dry |
| 1 |
c |
Coarsely chopped scallion |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Buttermilk |
| 1 |
lb |
Small penne rigata; (ridged, |
|
|
; quill-shaped pasta) |
|
|
; or other macaroni |
| 1 |
|
Seedless cucumber; halved lengthwise |
|
|
; and cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
INSTRUCTIONS
In a blender or food processor puree the mint, the dill, the parsley, and
the scallion with the mayonnaise, the buttermilk, and salt to taste until
the dressing is smooth. In a kettle of boiling salted water cook the penne
until it is tender and drain it in a colander. Refresh the pasta with under
cold water and drain it well. In a large bowl toss the pasta with the
dressing and the cucumber and chill the salad, covered, for 1 hour. The
salad may be made 1 day in advance and kept covered and chilled.
Serves 8 to 10.
Gourmet June 1992
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