Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1/2 cup loosely packed fresh mint leaves, rinsed and spun dry

　　1 cup loosely packed fresh fine dill sprigs, rinsed and spun dry

　　1 cup loosely packed fresh parsley leaves (preferably flat-leafed), rinsed and spun dry

　　1 cup coarsely chopped scallion

　　1 cup mayonnaise

　　1 cup buttermilk

　　1 pound small penne rigata (ridged, quill-shaped pasta) or other macaroni

　　1 seedless cucumber, halved lengthwise and cut into 1/4-inch-thick slices

　　In a blender or food processor purée 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.