Found in SL Aug 2023 here
1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved
Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.
1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved
Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.
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