Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing (Vango Salad)

Years ago, when we lived in the Upper Peninsula of Michigan, we had a favorite dive hang-out.  Yes, it was a true dive, but the food was delicious.  They made this pasta salad with fettuccine and a dill ranch dressing.  To this day, we still remember the salad and I think I this combination is very close to the original.  I have added the name Vango Salad since that was the restaurant that inspired this dish.  I hope you like it as much as we do.  It is a real throw back recipe for me.

Vegetable Pasta Salad

Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing
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  1. 1/2 pound fettuccine, cooked according to package directions
  2. Assorted diced or shredded vegetables (zucchini, carrots, celery, peas, or any preferred combination)
  3. Lemon Dill Buttermilk Ranch Dressing
  4. 3/4 cup buttermilk
  5. 3 tablespoons sour cream
  6. 2 tablespoons mayonnaise
  7. 2 teaspoons chopped dill
  8. 1 teaspoon chopped chives
  9. 1 teaspoon grated lemon peel
  10. 1/2 teaspoon Dijon mustard
  1. Cook pasta according to package directions, drain. In a large mixing bowl, combine pasta and assorted vegetables. Combine all of the dressing ingredients in a jar and shake vigorously. Pour desired amount over salad ingredients. Mix well. Refrigerate. Just prior to serving, add a bit more dressing if salad appears dry.
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