A vibrant pasta dish featuring bacon, tomatoes, lettuce, and a creamy lemon-mustard 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
# Directions:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, rinse with cold water, and set aside.
02 - Heat a skillet over medium heat. Add diced bacon and cook until golden and crispy, about 8 to 10 minutes. Remove and drain on paper towels.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large bowl, combine cooled pasta, halved cherry tomatoes, chopped romaine, diced red onion, diced avocado if using, and cooked bacon.
05 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
06 - Sprinkle chopped chives or parsley on top. Serve immediately or refrigerate up to 2 hours before serving.
