ingredients.

Pasta Salad Dressing:

  • (⅓) cup buttermilk
  • (2) tbsp sour cream
  • (1) tbsp mayonnaise
  • (¼) fresh cilantro, chopped
  • (½) tsp lime zest
  • (1) garlic clove, minced or pressed
  • (⅛) tsp cumin
  • salt

Pasta Salad:

  • (1) lb cooked and cooled pasta of your choice — I use bowtie for this
  • (1) avocado, diced
  • (1) pint heirloom tomatoes, diced — you can use grape tomatoes if you can’t find the heirloom easily
  • (1) medium shallot, sliced thinly

directions.

Pasta Salad Dressing:

  1. Combine all ingredients in a food processor and pulse until well combined, or shake really well in a jar
  2. Chill until ready to assemble pasta salad

Pasta Salad:

  1. If making mini mason jar servings, layer pasta salad with dressing, pasta, avocado, tomato, shallots, pasta and dressing evenly between 6-8 mini mason jars
  2. If making a large bowl, combine all ingredients in a bowl with dressing and toss well to combine
  3. Sprinkle with salt to taste (I had to add about a teaspoon to get it just right)

TIP: When pasta is finished cooking and is set aside to cool, toss with some extra virgin olive oil so pasta does not stick to itself

Recipe adapted from Cooking Light