Noodles & Pasta
Pasta Salad with Feta and Herbs
Description
This Southern-inspired pasta salad from Mason Hereford’s Turkey and the Wolf gets a touch of tangy heat from hot sauce, loads of crunch from nutty sunflower seeds. Use Duke’s mayonnaise for an extra-tangy bite to the dressing. This colorful, eclectic pasta will fit in well with any picnic or cookout spread.
Ingredients
- 1 pound uncooked penne pasta
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 1/2 cup buttermilk
- 1/4 cup mayonnaise (such as Duke’s)
- 2 tablespoons Louisiana-style hot sauce (such as Crystal)
- 1 tablespoon grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon grated garlic
- 1/2 teaspoon black pepper
- 4 cups torn mixed tender fresh herbs (such as basil, mint, dill, and chives)
- 1 1/2 cups thinly sliced celery
- 1 cup cherry tomatoes, halved
- 1/2 red onion, cut in half lengthwise and thinly sliced (about 1 cup)
- 3/4 cup salted roasted sunflower seed kernels
Directions
- Cook pasta according to package directions. Drain and rinse pasta under cold running water; drain well.
- While pasta cooks, stir together feta, buttermilk, mayonnaise, hot sauce, lemon zest and juice, salt, garlic, and black pepper in a medium bowl.
- Transfer pasta to a large serving bowl. Add buttermilk dressing, torn herbs, celery, tomatoes, red onion, and sunflower seeds, and toss well.
