Preparation
15 minutes
Cook Time
N/A
Serves
6
Cooking Level
Easy

Ingredients

  • For the salad:
  • 1 pint Pure Flavor® Sangria® Medley Tomatoes, halved
  • 3 cups cooked pasta
  • 5 strips applewood smoked bacon, cooked and chopped
  • 2 ½ cups green leaf lettuce, chopped
  • ½ red onion, minced
  • Shredded cheese (optional)
  • Avocado, sliced (optional)
  • For the buttermilk ranch dressing:
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 lemon, juice & zest
  • 4 tbsp fresh dill, minced
  • 3 tbsp fresh Italian parsley, minced
  • 2 tbsp chives, minced
  • 1 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dry mustard powder
  • ¼ tsp cayenne pepper

Directions

Step 1

In a medium bowl, whisk together all the ranch ingredients. Cover and chill in the fridge for 30 minutes.

Step 2

Place pasta in a large bowl. Add all the chopped ingredients and ¾ cup of the buttermilk rand and lightly toss everything together. Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to blend and serve.

Recipe created by Amber Cardosi

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