Ingredients:

  • 1 pound (450g) pasta (rotini, farfalle, or penne)
  • 1 cup (120g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, diced
  • 1/2 cup (60g) red onion, finely diced
  • 1 cup (120g) sweet corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup (60g) chopped fresh parsley
  • 1/4 cup (30g) chopped fresh dill (or 1 tbsp dried dill)
  • 4 ounces (115g) cheddar cheese, cubed (optional)
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) mayonnaise (full-fat or light)
  • 1/2 cup (120ml) sour cream (full-fat or light)
  • 2 tablespoons (30ml) white vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, chop all the vegetables.
  3. In a separate bowl, whisk together buttermilk, mayonnaise, sour cream, white vinegar, garlic powder, onion powder, dill, pepper, and salt.
  4. In the large mixing bowl, combine the cooked pasta, chopped vegetables, cheese (if using), parsley, and dill.
  5. Pour the dressing over the pasta salad and gently toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasonings (salt and pepper) as needed. Serve chilled.