BLT Pasta Salad with Buttermilk Ranch

• 8 oz rotini pasta
• 1 cup buttermilk
• 1/2 cup mayonnaise
• 2 tbsp white vinegar
• 1 tsp dried dill
• 8 slices bacon, cooked and crumbled
• 2 cups cherry tomatoes, halved
• 1/2 cup finely chopped red onion
• 1/2 cup shredded iceberg lettuce
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and rinse under cold water.
2. 2 In a medium bowl, whisk together buttermilk, mayonnaise, vinegar, and dill for the ranch dressing.
3. 3 In a large mixing bowl, combine the cooked pasta, bacon, tomatoes, red onion, and lettuce.
4. 4 Pour the ranch dressing over the pasta mixture and toss to coat.
5. 5 Stir in Parmesan cheese and season with salt and pepper.
6. 6 Chill in the refrigerator for at least 30 minutes before serving.

Equipment

• Large pot
• Colander
• Mixing bowls
• Whisk

Variations

• Add grilled chicken for a heartier meal.
• Swap out iceberg lettuce for kale for a heartier texture.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter option.
• Substitute buttermilk with regular milk thinned with a splash of lemon juice.

Pairings

• Perfect as a side dish for barbecues or picnics.
• Complement with a crisp, green salad and crusty bread.

Nutrition

Tips

• For an extra kick, add a dash of hot sauce to the ranch dressing.
• This salad tastes even better after a few hours in the fridge as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: This pasta salad does not freeze well due to the mayonnaise-based dressing.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve alongside crusty bread or garlic bread for a satisfying meal.

FAQ