Pasta tossed with crispy bacon, fresh tomatoes, lettuce, and a tangy creamy dressing.
# What You 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
# Directions:
01 - Boil the short pasta in salted water according to package directions until al dente. Drain and rinse with cold water; set aside.
02 - In a skillet over medium heat, cook diced bacon until crispy, approximately 8 to 10 minutes. Drain on paper towels.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth.
04 - In a large bowl, combine cooled pasta, cherry tomatoes, romaine lettuce, red onion, avocado (if using), and crispy bacon.
05 - Pour the dressing over the salad and toss gently to coat all components evenly.
06 - Sprinkle chopped chives or parsley over the salad. Serve immediately or chill up to 2 hours before serving.
