Creamy Garden Vegetable Pasta Salad

Total Recipe cost: $5.86

Servings Per Recipe: 10+ (1 cup each)

Cost per serving: $0.59

Prep time: 20 min. Cook time: 10 min. Total: 30 min.

INGREDIENTS COST 3/4 cup light mayonnaise $0.98 1/2 cup low fat buttermilk $0.27 1/2 tsp garlic powder $0.03 1/2 tsp salt $0.03 to taste fresh cracked pepper $0.03 handful fresh parsley leaves (optional) $0.21 12 ounces dry pasta $0.97 1 medium zucchini $0.86 1 medium yellow squash $0.86 1 crown broccoli $0.98 1 medium carrot $0.14 1/2 small red onion $0.50 TOTAL $5.86





Step By Step Photos

It's HOT outside. Seriously so. I can still handle eating hot food up until about the 90 degree mark, but when it's in the upper 90's ever day and as steamy as a Roman bath house, I barely want to eat, let alone eat something hot.So, yesterday I whipped up this delicious vegetable pasta salad. I knew I was in serious need of some veggies, so I made this pasta salad really heavy on vegetables and just used the pasta to kind of fill it out. I wanted something creamy to really satisfy my hunger, but I used my secret mix of ingredients to make a nearly guilt-free ranch-esque dressing. It turned out perfect - totally satisfying but secretly light and fresh.I used light mayo (only Hellman's or Blue Plate will do, IMHO) and low fat buttermilk for the dressing. In a lot of recipes you can simply replace buttermilk with milk and vinegar or lemon juice, but I wouldn't suggest that here. In this recipe the buttermilk is not only used for its acidity, but also its unique flavor and thickness. Using regular milk with either lemon juice or vinegar mixed in does not have the creamy thickness or flavor of buttermilk. Another option would be to use a mix of plain yogurt and mayonnaise. It will still be lacking that classic buttermilk flavor, but at least it will be thick. ...but you've gotta try the buttermilk if you can, it's awesome!First mix together the ingredients for the dressing: mayonnaise, buttermilk, garlic powder, salt, and a few cranks of a pepper mill. Roughly chop the parsley leaves (if using) and add to the bowl. Stir the ingredients together and refrigerate until ready to use.Begin heating a large pot of water over high heat. Once it reaches a boil, add the pasta and continue to boil for 7-10 minutes or until the pasta is tender. Cut the broccoli crown into small, bite-sized pieces and add it to the boiling pasta during the last 30 seconds of cooking. Drain all of it in a colander and rinse with cool water to bring the temperature down.While the pasta is cooking, cut the rest of the vegetables. Slice the onion thinly and cut the zucchini and yellow squash into half moons or quarter slices. Peel the carrot and then grate it using a large cheese grater.Make sure the pasta and broccoli pieces are cool and drained of as much water as possible. Combine them in a large bowl with the rest of the vegetables and stir until mixed. Pour the dressing over top and stir to coat. Taste the salad and add more salt or pepper if desired.A little parmesan cheese wouldn't be so bad sprinkled on top either!YUM. I just ate another bowl as I typed this post :)

Labels: easy, pasta, quick, salad, sidedish, vegetables, vegetarian