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Roasted Red Pepper Ranch Pasta

2 tablespoons green onions (white and light green parts), chopped

1 small garlic clove, smashed and peeled

2 tablespoons fresh flat-leaf parsley, chopped

⅓ cup mayonnaise

¼ cup buttermilk

¼ cup sour cream

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

¼ teaspoon fresh ground pepper

¼ teaspoon kosher salt

¼ cup chopped roasted red bell pepper

1 tablespoon poppy seeds

8 ounced cooked pasta

For the dressing: In the bowl of a food processor, add the green onions, garlic, and parsley; process until finely chopped. Scrape down the sides of the bowl and process again. Add mayonnaise, buttermilk, sour cream, vinegar, mustard, roasted peppers and salt and pepper and pulse just until combined. By hand, stir in poppy seeds.Put pasta in a medium bowl and pour dressing over all; toss until evenly coated. Refrigerate until ready to serve.Serves four.Cook#146;s note: For an all-American ranch dressing to use on salads and as a dip, omit the roasted red pepper and poppy seeds.