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Yields:
10 - 12 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Crunchy radishes, jicama, and colorful bell peppers add to the appeal of this zesty salad.
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Ingredients
- Kosher salt, to taste
- 1 lb. medium pasta shells
- 2 bell peppers (yellow and/or red), chopped
- 1 small jicama (about 1 pound), peeled and diced
- 8 radishes, diced
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 Tbsp. white wine vinegar
- 1/2 tsp. garlic powder
- A few dashes of hot sauce
- 1/2 cup chopped fresh chives
- 1/4 cup chopped fresh dill
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and rinse under cold water until completely cool. Pat very dry. Combine the pasta in a large bowl with the bell peppers, jicama and radishes.
- Step 2In a medium bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, garlic powder and hot sauce until smooth. Stir in the chives and dill and season with salt. Pour the dressing over the pasta and vegetables and toss well to coat.
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