- ½ cup mayonnaise, homemade, or good-quality store-bought
- ½ cup sour cream
- ½ cup buttermilk
- 1 tablespoon chopped fresh dill
- ¼ cup thinly sliced fresh chives
- 2 teaspoons minced garlic
- 2 teaspoons minced shallot
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1 pound shaped pasta such as fusilli, farfalle, or cavatappi
- ¼ cup thinly sliced scallion
- 3 ounces ricotta salata, grated (about ¾ cup)
- 5 cups loosely packed mâche he or baby spinach leaves
- To make the buttermilk dressing, whisk together the mayonnaise, sour cream, and buttermilk in a bowl. Add the dill, chives, garlic, shallot, and lemon juice and whisk again. Season to taste with salt and pepper.
- Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain the pasta and immediately run under cold water until it is completely cool. Drain well.
- Put the pasta in a large bowl and, using a rubber spatula, fold in enough dressing to coat it generously. Fold in the scallion, cheese, and mâche. Mound the salad on a large platter and serve.