Ingredients
- 2 pounds rotini pasta (tri-color or plain)
- 4 cups cucumber, diced (about 3 small cucumbers)
- 4 cups cherry tomatoes, halved (25–30 oz)
- 1 1/2 cups Parmesan cheese, grated
- 2 cups buttermilk
- 2 cups mayonnaise
- 2 packets (1.2 oz each) Hidden Valley ranch restaurant-style dressing mix
- 8 slices bacon, cooked until crispy and crumbled
Instructions
- In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the diced cucumbers and halved cherry tomatoes.
- In a separate bowl, whisk together the buttermilk, mayonnaise, and ranch dressing mix until smooth and well combined.
- Add the cooled pasta and grated Parmesan cheese to the bowl with the cucumbers and tomatoes. Pour the ranch dressing over the top and gently toss until everything is evenly coated.
- Fold in the crumbled crispy bacon, reserving a small amount for garnish if desired.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir and garnish with reserved bacon if using.
Notes
For a healthier version, use Greek yogurt instead of mayonnaise. You can also add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Non-Vegetarian