Mac and Cheese" Salad with Buttermilk Dressing

Ingredients

• 4 cups baby spinach loosely packed
• 0.5 cup buttermilk 
• 0.3 cup chives fresh minced
• 1 tablespoon dillweed fresh chopped
• 16 ounces fusilli pasta uncooked
• 2 teaspoons garlic minced
• 0.3 cup green onions thinly sliced
• 1 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 0.5 cup mayonnaise 
• 0.5 teaspoon pepper freshly ground
• 12 servings pepper freshly ground
• 3 ounces ricotta salata grated
• 2 teaspoons shallots minced
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl

Directions

1. Combine first 10 ingredients in a large bowl; stir well. Set aside.
2. Cook pasta in boiling salted water according to package directions; drain. Cool pasta under running water; drain well.
3. Add pasta and next 3 ingredients to buttermilk dressing in bowl; toss well.
4. Sprinkle with pepper.
5. *Ricotta salata is a firm sheep's milk cheese available at import markets. If it's unavailable, substitute crumbled feta.