WKYT - Chef Walter - Recipes

Pasta Primavera Salad Friday, May 7, 2010

Ingredients

1 lb bow-tai pasta (or other small pasta)
3 cups broccoli florets
1 10 oz bag matchstick carrots
1 cup grape tomatoes, halved
1/3 cup sliced radishes
1 1 oz pkg Hidden Valley Ranch Dressing Mix
½ cup buttermilk
1 cup low-fat or no-fat mayonnaise
½ cup fresh basil, coarsely chopped
salt and black pepper to taste

Directions

Prepare pasta according to pkg directions, adding broccoli during the last two minutes of cooking. Drain, rinse, and drain well. In a large bowl, combine pasta, broccoli, carrots, tomatoes and radishes. In a medium bowl, combine, dressing mix, buttermilk, mayonnaise, and basil. Add to pasta mixture and toss to coat. Cover and refrigerate a couple of hours before serving. When ready to serve, toss lightly and add salt and pepper to taste. You may garnish with additional basil if you wish.

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