In a blender or food processor puree the mint, the dill, the parsley, and the scallion with the mayonnaise, the buttermilk, and salt to taste until the dressing is smooth. In a kettle of boiling salted water cook the penne until it is tender and drain it in a colander. Refresh the pasta with under cold water and drain it well. In a large bowl toss the pasta with the dressing and the cucumber and chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled. Serves 8 to 10. Gourmet June 1992
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|Serving Size: 1 Serving (1169g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1433 (74%)|
|Amt Per Serving||% DV|
|Total Fat 159.3g||212 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 43g|
|Polyunsanturated Fat 84.8g|
|Cholesterol 132.1mg||41 %|
|Sodium 3601.8mg||124 %|
|Potassium 412.3mg||11 %|
|Total Carbohydrate 124.2g||37 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 124.2g|
|Protein 12.3g||18 %|
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Calories per serving: 1933
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