Description
This BLT Pasta Salad with Buttermilk Ranch Dressing is packed with delicious flavors from crispy bacon and fresh veggies, all in a creamy dressing. It’s perfect for quick dinners or a healthy side dish.
Ingredients
Scale
- 1/2 cup buttermilk, well shaken
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon fresh tarragon, dill, parsley, or chives, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 2 dashes Tabasco or other hot sauce
- Coarse sea salt and freshly ground pepper to taste
- 1/2 pound bacon
- 2 large heads romaine lettuce, washed and dried (about 16 cups of loosely packed lettuce)
- 1 pound grape or Roma tomatoes
- 1–1 1/2 pounds cheese-filled ravioli (I use a 1-pound 4-ounce package)
- 1–2 tablespoons olive or avocado oil
- 2 tablespoons dry ranch dressing mix
Instructions
- Combine all dressing ingredients in a jar and shake until well blended. Alternatively, use an immersion blender to mix until smooth and creamy.
- Refrigerate the dressing until you're ready to serve.
Notes
Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
This salad can be made a day ahead; just keep the dressing separate until serving.
For a vegetarian option, replace bacon with roasted chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg