Mac and Cheese Salad

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup fresh chives, thinly sliced
1 tablespoon fresh dill, chopped
2 teaspoons garlic, minced
2 teaspoons shallots, minced
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper

Salad:
1 pound shaped pasta such as fusilli, farfalle or cavatappi
1/4 cup scallions, thinly sliced
3 ounces (about 3/4 cup) ricotta cheese*
3 cups loosely packed mache or baby spinach

To make dressing, whisk mayonnaise, sour cream and buttermilk in medium bowl. Add chives, dill, garlic, shallots and lemon juice. Whisk again. Season with salt and pepper to taste.

Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain pasta and immediately run under cold water until completely cool. Drain well.

Put pasta in a large bowl and, using a rubber spatula, fold in enough dressing to coat generously. Fold in scallions, cheese and mache or spinach. Mound salad on a large platter and serve.

*Pecorino Romano cheese can be used as a substitute.