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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This salad is a treat and very quick to put together (you could make it easily during the week). Ingredients:
12 ounces pasta (cork-screw shaped) |
1/2 cup milk |
12 ounces lean bacon |
3 medium tomatoes, cut into chunks |
1 tablespoon fresh thyme, chopped |
1 garlic clove, minced |
kosher salt |
fresh ground pepper |
1/2 cup mayonnaise |
1/4 cup sour cream |
4 tablespoons chives or 4 tablespoons scallion tops, chopped |
5 heads bibb lettuce (quartered) or 5 cups romaine lettuce hearts (chopped) |
Directions:
1. Cook the pasta in a large pot of salted boiling water as the label directs.
2. Drain and toss with the milk in a large bowl and set aside.
3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp.
4. Drain on paper towels.
5. Discard all but 3 tablespoons drippings from the pan.
6. Add the tomatoes, thyme, and garlic to the pan and toss until warmed through.
7. Season with salt and pepper.
8. Crumble the bacon into bite-size pieces and set aside 1/4 cup for garnish.
9. Toss the remaining bacon and the tomato mixture with the pasta.
10. Mix the mayonnaise, sour cream, and 3 tablespoons chives with the pasta until evenly combined.
11. Season with salt and pepper.
12. Add the lettuce and toss again to coat.
13. Garnish with the reserved bacon and the remaining 1 tablespoon chives.
14. Serve at room temperature.
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