Ingredients:

  • 1 lb ditalini pasta
  • 1 tbsp white wine vinegar
  • 1 tsp fine sea salt
  • 1 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1/4 cup buttermilk
  • 1 packet (28g) ranch seasoning mix
  • 1/2 tsp granulated garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 8 strips thick-cut bacon, rendered and crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cup frozen peas, thawed
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil the pasta. Bring a large pot of water to a rolling boil and add plenty of salt. Cook the 1 lb ditalini until it is al dente. Note: Al dente is crucial because the pasta will soften slightly once it sits in the dressing.
  2. Drain and season. Immediately drain the pasta in a colander. While it is still steaming, toss it with 1 tbsp white wine vinegar. Wait until the vinegar is fully absorbed before moving to the next step.
  3. Cool it down. Spread the ditalini in a single layer on a large sheet pan. Note: This stops the cooking process and prevents the noodles from sticking together.
  4. Whisk the base. In your large bowl, combine 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup buttermilk, the ranch packet, and 1/2 tsp granulated garlic. Whisk until the mixture is silky and pale.
  5. Add the cheese. Fold in the 1/2 cup of freshly grated Parmesan cheese. Ensure there are no large clumps of cheese left in the dressing.
  6. Prep the mix ins. While the pasta finishes cooling, chop your 8 strips of cooked bacon, halve your 1 cup of cherry tomatoes, and mince the 1/4 cup of red onion.
  7. Combine ingredients. Add the room temperature ditalini to the dressing bowl. Add the bacon, tomatoes, 1/2 cup thawed peas, onion, and 2 tbsp parsley.
  8. The final fold. Use a large spatula to gently fold everything together. Fold until every ditalini tube is glistening with the ranch mixture.
  9. The big chill. Cover the bowl tightly and refrigerate for at least 2 hours. Note: This time allows the flavors to marry and the dressing to thicken slightly.
  10. Taste and adjust. Right before serving, give it one last toss. If it looks a little dry, add a tiny splash of buttermilk to loosen it back up.