An exciting twist on the traditional bacon, lettuce, and tomato sandwich, transformed into a creamy, dreamy pasta salad.
Ingredients
Scale:
8 ounces elbow macaroni or shells, uncooked
1 cup cherry tomatoes, halved
1 cup Romaine lettuce, chopped
½ cup green onions, sliced
6 strips of bacon, cooked and chopped
½ cup mayonnaise
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and well combined. Taste the dressing to ensure it is balanced, adjusting the seasoning as needed.
In a large mixing bowl, combine the cooled pasta, chopped bacon, halved cherry tomatoes, chopped Romaine lettuce, and sliced green onions. Mix gently to avoid crushing the tomatoes while ensuring even distribution of ingredients.
Pour the dressing over the pasta mixture. Using a spatula or large spoon, gently toss everything together until the pasta and veggies are well coated with the creamy dressing.
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Before serving, give the salad a quick stir to redistribute the dressing. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
