Creamy Ranch, Bacon, Tomato and Cavatelli Pasta Salad
Ingredients
- 1 package (12 oz.) Celentano Cavatelli
- 1 package (16 oz.) bacon
- 1 ½ pounds grape tomatoes
- 3 green onions, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup buttermilk
- 1 packet dry ranch dip mix
- Salt and black pepper to taste
Directions
Cook bacon either on the stove top or on a large cookie sheet in the oven. When the bacon is cooked, remove it to a plate and pat the grease off with paper towels. Once cooled, crumble the bacon and set aside. Bring a large pot of water to a boil and cook cavatelli according to the package instructions. Pour cavatelli in a strainer and pour cold water over the pasta until it comes to room temperature. Set aside. Slice the grape tomatoes in half and toss them into a large mixing bowl with the green onion, cooled pasta and crumbled bacon. In a small mixing bowl combine sour cream, mayonnaise, buttermilk, ranch dip packet and salt and pepper - stir dressing to combine all ingredients. Pour half the dressing over the top of the pasta and stir. Cover the pasta and refrigerate for one hour or until you are ready to serve. Make sure to refrigerate the remaining dressing as well. When you are ready to serve, pour the remaining dressing into the salad and stir to combine.
Reviews and Ratings
This recipe not yet rated.