Pasta and Greens Salad with Gluten Free Substitutions

Pasta and Greens Salad with Gluten Free Substitutions

Ingredients

  • Ice
  • Kosher salt
  • Pepper
  • 1 pound asparagus, trimmed and cut into 1-inch lengths
  • 2 cups peas, fresh or frozen
  • 1 pound campanelle pasta (GF use GF Pasta)
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 3 tablespoons Champagne vinegar
  • 1 large garlic clove, grated
  • 1/2 pound arugula (not baby), thick stems discarded, leaves coarsely chopped

Directions

  1. Set up an ice bath. In a large saucepan of salted boiling water, cook the asparagus and peas until crisp-tender, about 2 minutes. Drain and transfer the vegetables to the ice bath to cool completely; drain well.
  2. Fill the saucepan with water and return to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl.
  3. In a medium bowl, whisk the buttermilk with the mayonnaise, vinegar and garlic. Season with salt and pepper.
  4. Toss half of the dressing with the warm pasta; let cool for 30 minutes. Stir in the asparagus, peas and remaining dressing. Season with salt and pepper, then fold in the arugula and serve.
  5. Make Ahead
  6. The pasta salad can be refrigerated for a few hours. Fold in the arugula before serving.