|1/3 lb • Penne rigate|
|4 oz • Blue cheese, crumbled, at room temperature|
|1/4 cup • Low-fat sour cream|
|1/4 cup • Buttermilk|
|2 tbsp • Red wine vinegar|
|2 tbsp • Chives • finely chopped|
|2 cups • Romaine leaves • orn into bite-size pieces|
|1 1/2 • Plum tomatoes • diced|
|1/2 cup • Radishes • sliced thin|
|4 slice • crisp-cooked bacon • crumbled|
Bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain, rinse under cold water, and place in a large bowl. Reserve.
Place the blue cheese, sour cream, buttermilk, and vinegar in a bowl. Use a fork to break up the blue cheese and combine the ingredients to make the dressing. Season with salt if needed and freshly ground black pepper to taste.
Place the penne, romaine, tomato, radishes and bacon in a large bowl. Stir in the dressing. Sprinkle with additional chives.