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Fran Gealer Photo by: Fran Gealer

"Mac and Cheese" Salad with Buttermilk Dressing

Coastal Living SEPTEMBER 2003

  • Yield: Makes 12 servings


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon chopped fresh dillweed
  • 1/4 cup minced fresh chives
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced shallots
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 16 ounces uncooked fusilli pasta
  • 1/4 cup thinly sliced green onions
  • 3/4 cup (3 ounces) grated ricotta salata*
  • 4 cups loosely packed baby spinach
  • Freshly ground pepper


Combine first 10 ingredients in a large bowl; stir well. Set aside.

Cook pasta in boiling salted water according to package directions; drain. Cool pasta under running water; drain well.

Add pasta and next 3 ingredients to buttermilk dressing in bowl; toss well. Sprinkle with pepper.

*Ricotta salata is a firm sheep's milk cheese available at import markets. If it's unavailable, substitute crumbled feta.