Posted by: Maggie
I decided after making this pasta salad that fresh dill is my favorite smell in the world. I know I should be telling you how delicious this pasta salad tasted, but I'm really more into talking about the smell. It is intoxicatingly delicious.
You know how dumb teenagers huff paint and glue? Well, I'm about to start huffing dill. Can someone please turn this scent into a candle or an air-freshener so I can stop making idiotic statements like that? I'm obsessed.
I'll stop waxing poetic about the smell of dill for 5 seconds to tell you that this pasta salad is not only delicious, but low-fat! The dressing is made of light mayo, cut with some fat-free buttermilk and an epic amount of fresh herbs, instead of straight-up regular mayo, like most pasta salads. This takes about 30 minutes from start to finish to make, including the time it takes for the water to boil. Stupendously easy!
Off to go stick my head in the fridge to sniff the leftover dill...please send help.
Here's what you'll need:
8 ounces uncooked orecchiette pasta
1 cup frozen green peas
1/2 pound uncooked shrimp, peeled and deveined
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
3 tablespoons minced fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
2 garlic cloves, minced
Salt and pepper, to taste
Cook pasta according to package directions (omitting salt.) During the last 3 minutes of cooking, add peas and shrimp. Drain, and rinse well with cold water.
In a medium bowl, combine mayonnaise, buttermilk, chives, dill, lemon zest, lemon juice, cayenne, garlic, salt, and pepper.
Transfer pasta mixture to a large bowl. Pour dressing onto the pasta, and toss to combine. This is delicious served at room temperature, or chilled.
Source: Adapted from Cooking Light: Best Low-Fat Main Dishes