It's HOT outside. Seriously so. I can still handle eating hot food up until about the 90 degree mark, but when it's in the upper 90's ever day and as steamy as a Roman bath house, I barely want to eat, let alone eat something hot.

So, yesterday I whipped up this delicious vegetable pasta salad. I knew I was in serious need of some veggies, so I made this pasta salad really heavy on vegetables and just used the pasta to kind of fill it out. I wanted something creamy to really satisfy my hunger, but I used my secret mix of ingredients to make a nearly guilt-free ranch-esque dressing. It turned out perfect - totally satisfying but secretly light and fresh.

I used light mayo (only Hellman's or Blue Plate will do, IMHO) and low fat buttermilk for the dressing. In a lot of recipes you can simply replace buttermilk with milk and vinegar or lemon juice, but I wouldn't suggest that here. In this recipe the buttermilk is not only used for its acidity, but also its unique flavor and thickness. Using regular milk with either lemon juice or vinegar mixed in does not have the creamy thickness or flavor of buttermilk. Another option would be to use a mix of plain yogurt and mayonnaise. It will still be lacking that classic buttermilk flavor, but at least it will be thick. ...but you've gotta try the buttermilk if you can, it's awesome!

Creamy Garden Vegetable Pasta Salad

Total Recipe cost: $5.86
Servings Per Recipe: 10+ (1 cup each)
Cost per serving: $0.59
Prep time: 20 min. Cook time: 10 min. Total: 30 min.

INGREDIENTS		COST
3/4 cup	light mayonnaise	$0.98
1/2 cup	low fat buttermilk	$0.27
1/2 tsp	garlic powder	$0.03
1/2 tsp	salt	$0.03
to taste	fresh cracked pepper	$0.03
handful	fresh parsley leaves (optional)	$0.21
12 ounces	dry pasta	$0.97
1 medium	zucchini	$0.86
1 medium	yellow squash	$0.86
1 crown	broccoli	$0.98
1 medium	carrot	$0.14
1/2 small	red onion	$0.50
TOTAL		$5.86

STEP 1: First mix together the ingredients for the dressing: mayonnaise, buttermilk, garlic powder, salt, and a few cranks of a pepper mill. Roughly chop the parsley leaves (if using) and add to the bowl. Stir the ingredients together and refrigerate until ready to use.

STEP 2: Begin heating a large pot of water over high heat. Once it reaches a boil, add the pasta and continue to boil for 7-10 minutes or until the pasta is tender. Cut the broccoli crown into small, bite-sized pieces and add it to the boiling pasta during the last 30 seconds of cooking. Drain all of it in a colander and rinse with cool water to bring the temperature down.

STEP 3: While the pasta is cooking, cut the rest of the vegetables. Slice the onion thinly and cut the zucchini and yellow squash into half moons or quarter slices. Peel the carrot and then grate it using a large cheese grater.

STEP 4: Make sure the pasta and broccoli pieces are cool and drained of as much water as possible. Combine them in a large bowl with the rest of the vegetables and stir until mixed. Pour the dressing over top and stir to coat. Taste the salad and add more salt or pepper if desired.

A little parmesan cheese wouldn't be so bad sprinkled on top either!

Step By Step Photos

First make the dressing by stirring together the mayonnaise, buttermilk, garlic powder, salt, and pepper. The mayonnaise gives the dressing a nice thickness and is super creamy. The buttermilk adds a nice cooling tang and doesn't thin it out very much because it's quite thick and creamy itself. Both are reduced fat, but you'd never know it.


I also added some fresh parsley for color and extra "green" flavor. I just used a handful or so. Some people aren't into parsley and that's okay. It'll still be tasty without.


And now you've got what is basically a pared down ranch dressing... and you made it all by yourself with no "packet"! ... and BOY is it good. I want to dip everything in it!


These are the vegetables that I used. After shredding one carrot, I decided that I really didn't need the other two, so disregard the fact that there are three in the photo! Don't let the rest of your carrots go to waste, though. Cut them up for a snack (great with hummus!) or chop them up and freeze them for use in a soup later.


At this point, I started bringing a large pot of water to boil for the pasta. Since I'm going to blanch the broccoli with the pasta, I cut that up first. I just cut it into small, bite-sized pieces.


While waiting for the pasta water to boil, I cut up the rest of the veggies. Thinly slice the onion and cut the squash into quarter rounds or half moons.


I wanted the carrot in very small pieces but didn't feel like making intricate cuts, so I just grated it on a cheese grater.


I've come to believe that the shape of pasta that you use makes a HUGE difference. I was going to use bow ties, but then spotted these cute wagon wheels and thought I'd give them a try. I kinda wish I had stuck with the bow ties, but these were almost as good for the job. Cook the pasta in the boiling water until tender.


You can leave the broccoli raw, but I like broccoli better when it's cooked just a little. So, I added the broccoli to the boiling water JUST for 30 seconds (after the pasta was pretty much done) to take the raw edge off. Literally 30 seconds, no more.


Drain both the pasta and broccoli in a colander and rinse with cool water to stop the cooking and bring the temperature down. Let as much water drain off as possible so that your salad doesn't get watery.


Once the pasta is cooled and drained, add it to the rest of the vegetables and stir together.


Add the yummy dressing...


Stir to coat and EAT!

YUM. I just ate another bowl as I typed this post :)