Food Recipes Salads Pasta Salads Greens Pasta Salad 3.8 (5) 5 Reviews Here, Food & Wine's Justin Chapple dresses pasta with a tangy and creamy mix of buttermilk, vinegar, and mayo, then mixes in plenty of greens to add a fresh, bright flavor. It's the best pasta salad ever. Slideshow: More Pasta Salad Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 40 mins Total Time: 1 hr 15 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients Kosher salt 1 pound campanelle pasta 1 cup buttermilk 1/2 cup mayonnaise 2 tablelspoons Champagne vinegar 1 large garlic clove, grated Freshly ground black pepper Ice 1 pound asparagus, trimmed and cut into 1-inch lengths 2 cups peas, fresh or frozen 1/2 pound arugula (not baby), thick stems discarded, leaves coarsely chopped Directions Fill a large saucepan with water and bring to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl. In a medium bowl, whisk the buttermilk with the mayonnaise, vinegar, and garlic. Season with salt and pepper. Toss half of the dressing with the warm pasta; let cool for 30 minutes. Meanwhile, fill the saucepan with water and return to a boil; season generously with salt. Set up an ice bath. Add the asparagus and peas to the boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer the vegetables to the ice bath to cool completely; drain well. Stir the asparagus, peas, and remaining dressing into the pasta. Season with salt and pepper, then fold in the arugula and serve. © Con Poulos Make Ahead The pasta salad can be refrigerated for a few hours. Fold in the arugula before serving. Originally appeared: June 2017 Rate It Print