***Salad*** 1 pound sea shell pasta, cooked, rinsed with cold water, TOSSED WITH 1 tablespoon olive oil 3 large cucumbers, peeled, seeded and diced 4 green onions, white bulb and 2 inches of green, sliced 2 cloves fresh garlic, minced freshly ground black pepper salt 1 cup Parmesan cheese, freshly grated fresh fancy lettuce leaves chopped chives or red bell pepper, for garnish ***Dressing*** 1 package buttermilk ranch dressing 1 cup buttermilk 1 cup mayonnaise 1 tablespoon wasabi paste or horseradish
Whisk together dressing mix, buttermilk, mayonnaise and wasabi. Refrigerate for 2 hours or overnight.
Combine pasta with cucumbers, green onions and garlic. Stir Parmesan cheese into chilled ranch dressing. Gently fold dressing into pasta mixture. Add salt and fresh ground black pepper to taste. Add more Parmesan, if desired.
Line a serving bowl or individual serving dishes with lettuce leaves. Spoon pasta into bowls or plates. Garnish with chopped red bell pepper and chives.