Ingredients
Scale
For the Crust:
- For the Salad:
- 8 oz penne pasta (or any short pasta)
- 6 slices bacon, cooked and crumbled
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- 1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2. In a large bowl, combine the cooled pasta, crumbled bacon, romaine lettuce, cherry tomatoes, red onion, and fresh basil.
- 3. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth.
- 4. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- 5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 6. Garnish with extra bacon and basil if desired before serving.
Notes
For a lighter version, substitute Greek yogurt for the sour cream. You can also add avocado or shredded cheese for extra flavor. Best served chilled.