Bacon Ranch Pasta Salad

Ingredients

• ½ cup mayonnaise
• ½ cup whole buttermilk
• ⅓ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Worcestershire sauce
• ½ teaspoon black pepper
• ¼ cup chopped fresh flat-leaf parsley, divided
• ¼ cup chopped fresh chives, divided
• 1 ½ teaspoons kosher salt, divided
• 1 pound uncooked cavatappi pasta
• 10 bacon slices, cooked and chopped (about 1 1/2 cups)
• 2 cups chopped romaine lettuce (from 1 head)
• 1 pint cherry tomatoes, halved (1 1/2 cups)
• 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
• ½ cup thinly sliced shallot (from 1 [3 1/2-oz.] shallot)

Instructions

1. Whisk together mayonnaise, buttermilk, sour cream, garlic powder, onion powder, Worcestershire sauce, pepper, 2 tablespoons of the parsley, 2 tablespoons of the chives, and 3/4 teaspoon of the salt in a medium bowl. Refrigerate ranch dressing until ready to use.
2. Prepare pasta according to package directions. Toss together cooked pasta, bacon, romaine, tomatoes, Cheddar, shallot, and remaining 2 tablespoons parsley, 2 tablespoons chives, and 3/4 teaspoon salt in a large bowl. Pour ranch dressing over pasta mixture, and toss to coat. Serve immediately.