This recipe is three of my favorite things all wrapped into one! A lil classic BLT action, a lil pasta (because pasta is my jam), and a lil Avocado Buttermilk Raaaanch to complete the trifecta!
This Avocado Buttermilk Ranch is also great over salads or as a veggie dip. I had leftover Ranch from this batch and used it alongside radishes, snap peas, Persian Cucumbers, celery, and carrots. Twas delightful!
In a perfect world, you would allow at least 4 hours in the fridge for the flavors to marry (not crucial but suggested). If you want to use this dip for veggies, it’s important to allow some “chill time” in the fridge to allow Ranch to thicken.
You may have noticed I use dried garlic in the recipe as opposed to fresh garlic, and there is a reason for that. Garlic flavor intensifies over time and can overpower dip and dressings the longer they sit. I knew I wasn’t going to be consuming the Ranch the same day, so I opted for the softer flavor garlic powder provides.
This dressing/dip keeps well in the fridge for 4 days. I keep mine in a small glass bowl with a tight fitting lid.
Feel free to experiment with different ratios or combos of fresh//dry herbs depending on what you like or have on hand. I’ve tried this recipe with cilantro and really liked it over crunchy salads.
BLT Pasta Salad with Avocado Buttermilk Ranch
- 1 large pot
- 1 strainer
- 1 wooden spoon
- 1 whisk
- 1 medium bowl
- 1 large bowl
Avocado Buttermilk Ranch
- 1 avocado skin and pit removed
- ½ cup buttermilk
- ½ cup sour cream
- ½ cup mayonnaise like Hellmans
- ½ tsp Worcestershire sauce
- 2 tsp lemon juice
- ¼ cup fresh chives chopped
- ⅛ cup fresh dill chopped
- ⅛ cup Italian parsley chopped
- ½ tsp garlic powder or more if you like it garlicky
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper skip if you are overly sensitive to heat
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- 12 oz short pasta noodles fusilli, bowties, gemelli, penne, small riga
- 1 lb bacon sliced into 1 inch pieces
- 2 cups small variety tomatoes like mini heirlooms, cherry, and sugar plum tomatoes
- 2 cups baby Swiss chard large stems removed, roughly chopped, and packed
Avocado Buttermilk Ranch
- Put everything in a food processor and blend like there's no tomorrow. You can't get any easier than that! Taste; adjust seasoning if needed. When I made this batch, I added a touch more garlic and cayenne powder. You can also whisk in the fresh herbs at the end. I normally make my ranch in a glass bowl using a whisk, but because of the avocado, I opted to use the food processor.
- Transfer Avocado Buttermilk Ranch to a bowl and cover; place in the fridge until we toss it with the pasta.
- Fry bacon in a large non-stick skillet over medium high heat. Cook until brown and crispy. Remove from heat and transfer bacon to a bowl lined with paper towel. Random tip: don’t throw away that pork fat! Pour it into a small glass dish, cover with a lid, and keep it in the fridge for cooking. I use this instead of olive oil or butter when I sear scallops. A little of this adds a ton of flavor!
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions. Strain pasta; do not run it under cold water. Remove all access water and transfer to a large glass bowl.
- Add ½ cup of Ranch to the pasta and toss to coat. Keep adding in smaller amounts until you think it's enough. Add tomatoes, bacon, and baby Swiss chard; toss together to combine. Add more Ranch if needed.
- Serve pasta salad on its own or as a side. This is great to bring to a picnic, BBQ, or potluck.