Crispy bacon, juicy tomatoes, pasta, and fresh greens tossed in a creamy dressing.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (rotini, penne, or fusilli)
→ Bacon
02 - 7 oz streaky bacon, diced
→ Vegetables
03 - 7 oz cherry tomatoes, halved
04 - 3.5 oz romaine lettuce, chopped
05 - 1 small red onion, finely diced
06 - 1 avocado, diced (optional)
→ Dressing
07 - ½ cup mayonnaise
08 - ¼ cup sour cream
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp chopped fresh chives or parsley
# How To:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and rinse under cold water; set aside.
02 - Heat a large skillet over medium heat and cook diced bacon until golden and crisp, approximately 8 to 10 minutes. Transfer to paper towels to drain excess fat.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, romaine lettuce, red onion, avocado if using, and crispy bacon.
05 - Pour dressing over the salad and gently toss to ensure even coating of all ingredients.
06 - Sprinkle chopped chives or parsley on top. Serve immediately or chill up to 2 hours before serving.
