Ingredients
For the Salad
- 8 ounces pasta rotini, bowtie, or penne
- 6 slices bacon, cooked and crumbled
- 2 cups romaine lettuce, chopped
- 1 ½ cups cherry tomatoes, halved
- ½ cup shredded cheddar cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
- 1 avocado, diced (optional)
For the Dressing
- ½ cup mayonnaise or Greek yogurt for a lighter version
- ¼ cup sour cream or additional mayonnaise for extra creaminess
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse it under cold water to stop the cooking process and prevent sticking.
- Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Alternatively, bake at 400°F (200°C) for 15-20 minutes on a foil-lined baking sheet. Let the bacon cool, then chop it into bite-sized pieces.
- Prepare the Vegetables: Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion and dice the avocado if using.
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasoning as needed.
- Assemble the Salad: In a large bowl, combine the cooked pasta, crumbled bacon, cherry tomatoes, red onion, and shredded cheddar cheese. Pour the dressing over the salad and toss until everything is evenly coated. Gently fold in the chopped romaine lettuce and diced avocado just before serving to keep them fresh.
- Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. If refrigerating, add extra dressing before serving since the pasta may absorb some of it.
Notes
- To keep the romaine lettuce crisp, add it just before serving or folding into the salad.
- For a lighter option, substitute mayonnaise with Greek yogurt and use less cheese or omit it altogether.
- Refrigerate leftovers in an airtight container for up to 3 days and stir in extra dressing to freshen up before serving.
- Use your preferred pasta shape, such as rotini, bowtie, or penne.
- Optional vegetables like avocado and red onion add texture and flavor but can be omitted to suit taste or dietary needs.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stovetop
- Cuisine: American
