Those of you who know me know how much I love a salad, and how much I love pasta, so that makes pasta salad a favorite! This recipe looked amazing. Anything with bacon is amazing as far as I'm concerned. I did change the recipe just a tad. As you can see in the picture, the recipe calls for the lettuce to be mixed in with the pasta mixture. I was afraid this would make the lettuce all soggy so I chose to serve the pasta salad on top of a bed of lettuce. Turned out much better this way.
- 12 ounce corkscrew shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)
- 1/4 cup sour cream
- 4 tablespoons chopped chives
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Spoon over beds of lettuce. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.