Description
A creamy, tangy pasta salad packed with crisp bacon, fresh lettuce, juicy tomatoes, and a zesty mayo-based dressing—perfect for picnics and potlucks.
Ingredients
- 8 oz rotini or penne pasta
- 6 slices bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (optional for tang)
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside.
- In a large bowl, whisk together mayonnaise, Greek yogurt (if using), apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Add cooled pasta, crumbled bacon, halved cherry tomatoes, red onion, and chopped romaine lettuce to the bowl.
- Toss gently to coat all ingredients in the dressing.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, taste and adjust seasoning. Garnish with chopped parsley if desired.
Notes
- Make ahead: The salad can be assembled a few hours in advance and kept chilled.
- For extra creaminess, use full-fat mayo or omit yogurt.
- Add-ins: diced cucumber, bell pepper, or shredded cheese work well.
- Store leftovers in an airtight container in the fridge for up to 3 days. Lettuce may soften over time.