Ingredients:

  • 1 pound (450g) rotini pasta
  • 8 ounces (225g) sharp cheddar cheese, cubed or shredded
  • 6 slices bacon, cooked and crumbled
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) fresh parsley, chopped
  • 1/4 cup (30g) fresh chives, chopped
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) buttermilk
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
  2. Cook bacon until crispy. Drain on paper towels, then crumble.
  3. Chop the cherry tomatoes, red onion, parsley, and chives. Cube or shred the cheddar cheese.
  4. In a small bowl, whisk together sour cream, mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, salt, and pepper until smooth.
  5. In a large bowl, combine the cooled pasta, cheddar cheese, bacon, cherry tomatoes, red onion, parsley, and chives.
  6. Pour the dressing over the pasta mixture and gently toss to coat evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Garnish with extra cheddar cheese, crumbled bacon, or fresh parsley before serving, if desired.