Title: Herbed Penne And Cucumber Salad
Categories: June 1992
Yield: 1 servings

1/2 c Loosely packed fresh mint
-leaves; rinsed and spun dry
1 c Loosely packed fresh fine
-dill sprigs; rinsed and
-spun dry
1 c Loosely packed fresh parsley
-leaves; (preferably
; flat-leafed),
; rinsed and spun dry
1 c Coarsely chopped scallion
1 c Mayonnaise
1 c Buttermilk
1 lb Small penne rigata; (ridged,
; quill-shaped pasta)
; or other macaroni
1 Seedless cucumber; halved
-lengthwise
; and cut into
; 1/4-inch-thick
; slices

In a blender or food processor puree the mint, the dill, the parsley, and
the scallion with the mayonnaise, the buttermilk, and salt to taste until
the dressing is smooth. In a kettle of boiling salted water cook the penne
until it is tender and drain it in a colander. Refresh the pasta with under
cold water and drain it well. In a large bowl toss the pasta with the
dressing and the cucumber and chill the salad, covered, for 1 hour. The
salad may be made 1 day in advance and kept covered and chilled.

Serves 8 to 10.

Gourmet June 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.