Pasta Salad with Spicy Buttermilk Dressing

pasta salad with spicy buttermilk dressing yellow


12 oz. box Bow Tie pasta, or the pasta of your choice
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
Chopped red pepper (I used about a third of one pepper, the amount you use is up to you)
4 green onions, chopped

1/4 cup buttermilk*
1 Tablespoon dried cilantro
3 Tablespoons lime juice
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1 Teaspoon chili powder
1/2 Teaspoon salt
1/4 Teaspoon crushed garlic
*I never keep buttermilk on hand so I found this great buttermilk blend that I keep in the refrigerator for recipes that call for buttermilk

Cook pasta according to box directions. Drain and rinse with cold water. Mix pasta,corn, beans, peppers and onions in a large bowl.

Combine buttermilk, cilantro and the rest of the dressing ingredients in a small bowl and whisk together. Pour over pasta mixture and mix well. Refrigerate until ready to serve.

Adapted from

Update: I made this recipe on Saturday to serve on Sunday. The dressing had almost completely absorbed into the pasta making the salad a little dry. To make it more moist and more of a meal, I combined the remaining salad with three sauted boneless chicken thighs chopped into squares. I made additional sauce using about a quarter cup of ranch dressing, two tablespoons of sour cream, about a teaspoons of chili powder and a teaspoon of dried cilantro. After whisking these ingredients, I pour it over the salad and chicken mixture and served it all together. My husband absolutely loved it!


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