Ranch BLT Pasta

This dish is great served hot or can be served cold for a great potluck dish!
I did it hot tonight, but included a small portion for the cold instructions...









16 oz pasta , cooked
1/2 to 1 lb bacon, cooked and crumbled (amount is up to your bacon-y preference)
2 cups grape tomatoes, sliced into halves or quarters
1 1/2-2 cups shredded cheese(flavor of your choice, I used pepper jack)
Romaine or Green Leaf Lettuce, Chopped(or other greens of your choice)

Dressing:
12 oz plain Greek yogurt
1/2 cup sour cream
1 TB parsley
1 TB buttermilk powder(optional)
1 tsp sea salt(or to taste)
1 tsp minced garlic
1 tsp dill
1/2 tsp onion powder
black pepper to taste

Mix all dressing ingredients, cover and refrigerate for at least an hour to allow flavors to mingle.

Cook pasta and bacon, drain both. Crumble the bacon.
Preheat oven to 350
Mix pasta with bacon and sliced tomatoes. Add dressing to taste preference and toss to coat well.
Pour into a greased 9 x 13 pan. Top with shredded cheese.
Cover with foil and bake 30 minutes, remove foil and bake 15 minutes more until the cheese is melted and bubbly.

Serve on a bed of fresh romaine(or other greens)












If you want to serve it cold:
Rinse the pasta in cold water until the pasta is very cool, drain well.
Mix pasta and bacon with sliced tomatoes, cheese and chopped lettuce in a large bowl
Toss with prepared ranch to your taste preference. Chill well.