there is nothing more satisfying than using herbs straight from the garden for a summer pasta salad. this salad can be adapted to the herbs available that day from the garden or the market.
i used parsley, basil, dill and chives from the garden. i also supplemented with additional dried dill from the market.
any type of pasta will work, fusilli, shells or penne that i used this past week. i also added chopped red onion to the mixture.
to make the salad, mix together about 2/3 cup light sour cream or plain yogurt with about 2/3 cup of light or canola mayonnaise. i usually thin this mixture with a bit of milk and if desired a splash of white wine vinegar. next, mix in the chopped herbs.
in a pot of water, cook the pasta shells until al dente. drain and rinse in cold water very well. any chopped herbs not added to the dressing may be added directly to the pasta mixture, along with the chopped red onions. add the dressing and cover the salad. chill until ready to serve to guests. if the pasta seems to absorb the dressing while in the refrigerator, a great trick is to add a couple of tablespoons of warm water to the mixture and then serve.
this is a wonderful pasta salad that will compliment chicken, fish or any summer meat entree.