Recipe - Herbed Penne And Cucumber Salad

One half cup Loosely packed fresh mint
leaves; rinsed and spun dry
1 cup Loosely packed fresh fine
dill sprigs; rinsed and
spun dry
1 cup Loosely packed fresh parsley
leaves; (preferably
; flatleafed),
; rinsed and spun dry
1 cup Coarsely chopped scallion
1 cup Mayonnaise
1 cup Buttermilk
1 pound Small penne rigata; (ridged,
; quillshaped pasta)
; or other macaroni
1 Seedless cucumber; halved
lengthwise
; and cut into
; 1/4inchthick
; 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.