Pasta salad is the essential picnic fare, versatile, easy to pack for travel, and a great accompaniment for just about any main course. We love this new version using cavetelli pasta instead of macaroni and a myriad fresh herbs for an earthy, green experience. We’re also adding our homemade Bread and Butter Pickles http://www.edibleculture.net/blog/bread-and-butter-pickles to this recipe for a welcomed sweetness and crunch. Feel free to add diced salami, black olives, and mozzarella to make this complex side salad a more center of the plate status, but rest assured, it’s delicious just as is.

Lemon Herbaceous Pasta Salad

Prep: 30 Minutes | Serves: 8 to 10

INGREDIENTS

• 16 ounces CAVETELLI pasta

• ⅔ cup bread-and-butter pickles, finely chopped plus 3 tablespoons of pickle brine

• 2 stalks celery, finely chopped

• 4 green onions, finely chopped

• ½ cup mayonnaise

• ½ cup buttermilk

• ⅓ cup finely chopped fresh basil

• ¼ cup chopped fresh dill

• ¼ cup chopped fresh mint

• ¼ cup drained jarred capers, finely chopped

• 1 tablespoon Dijon mustard

• 2 teaspoon fresh lemon zest

• 1 tablespoon lemon juice

• 1 teaspoon granulated sugar

• Kosher salt and freshly ground pepper

TECHNIQUE

1. Cook cavetelli pasta in a large pot of salted, boiling water until al dente; rinse, chill, and set aside.

2. In a large bowl, stir together pickles and brine, celery, green onions, mayonnaise, buttermilk, herbs, capers, mustard, lemon zest and juice, and sugar. Season to taste with salt and pepper

3. Once cooled, toss cavetelli pasta with dressing, season to taste with salt and pepper. Finish with green onions, basil, dill, mint, and lemon zest before serving.