Mac and Cheese Salad with Buttermilk Dressing

Mac and Cheese Salad with Buttermilk Dressing
Photo by Scott Phillips


  • 1 pound shaped pasta, such as fusilli, farfalle, or cavatappi
  • ¼ cup thinly sliced scallions, white and pale green parts (about 3)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. minced shallot
  • 2 tsp. minced garlic (2 medium cloves)
  • ¼ cup thinly sliced chives
  • ½ cup sour cream
  • + 6 more ingredients
    • ½ cup buttermilk, well shaken
    • 2 tsp. fresh lemon juice
    • 4 oz. mâche or baby spinach leaves, stems trimmed if necessary, washed and dried (4 cups)
    • 1 Tbs. chopped fresh dill
    • ½ cup mayonnaise (homemade or store bought)
    • 3 oz. ricotta salata, coarsely grated (about ¾ cup)

To make the buttermilk dressing, whisk the mayonnaise, sour cream, and buttermilk in a medium bowl. Add the chives, dill, garlic, shallots, and lemon juice and whisk again. Season to taste with salt and pepper. Bring a large pot of well-salted water to a boil, add the pasta, and cook according t...

View full recipe at Fine Cooking


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