buffalo white bean pasta salad with blue cheese ranch
Cozy, but light comfort food, ideal transition from summer to fall and fully vegetarian. Woohoo!
Ingredients
- 1 lb short cut pasta
- 2 cups shredded romaine lettuce
- 2-3 Persian cucumbers, sliced
- 2 15-oz cans white beans, drained and rinsed
- 1 avocado, chopped
- 1/2 cup buffalo sauce, homemade or store bought, plus more for serving
blue cheese ranch
- 1 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup crumbled blue cheese, plus more for serving
- 2-3 tbsp milk, to thin as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process.
- In a bowl, stir together the yogurt, lemon juice, parsley, dill, onion powder, garlic powder, and a pinch of salt and pepper.
- Scoop 3 tablespoons of the ranch into a separate bowl. Stir in the buffalo sauce.
- To the remaining ranch (the larger portion without the buffalo), add the blue cheese and a tablespoon of milk at a time until desired consistency is reach. Taste and adjust seasonings as desired.
- Add the pasta to a large bowl. Toss with the buffalo-ranch mixture, cucumber, white beans, avocado, and romaine. Transfer to a serving platter and drizzle with blue cheese ranch and more buffalo sauce. Top with fresh herbs and more blue cheese, as desired.