Description
This BLT Pasta Salad with Buttermilk Ranch Dressing is a delightful combination of fresh veggies and rich flavors. With simple preparations, it’s perfect for quick dinners or gatherings, making it a must-try for fellow food enthusiasts.
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 to taste
- 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
- In a jar, combine all dressing ingredients and shake well until blended.
- Alternatively, use an immersion blender to mix until smooth and creamy.
- Refrigerate dressing until you are ready to serve it.
Notes
For added crunch, you can include some croutons.
Feel free to substitute the herbs based on your preference or availability.
This salad can be made a few hours in advance for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg