"Mac and Cheese" Salad with Buttermilk Dressing

Yield: Makes 12 servings

Ingredients

• 1/2  cup  mayonnaise
• 1/2  cup  sour cream
• 1/2  cup  buttermilk
• 1  tablespoon  chopped fresh dillweed
• 1/4  cup  minced fresh chives
• 2  teaspoons  minced garlic
• 2  teaspoons  fresh lemon juice
• 2  teaspoons  minced shallots
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground pepper
• 16  ounces  uncooked fusilli pasta
• 1/4  cup  thinly sliced green onions
• 3/4  cup  (3 ounces) grated ricotta salata*
• 4  cups  loosely packed baby spinach
• Freshly ground pepper

Preparation

Combine first 10 ingredients in a large bowl; stir well. Set aside.

Cook pasta in boiling salted water according to package directions; drain. Cool pasta under running water; drain well.

Add pasta and next 3 ingredients to buttermilk dressing in bowl; toss well. Sprinkle with pepper.

*Ricotta salata is a firm sheep's milk cheese available at import markets. If it's unavailable, substitute crumbled feta.