Salty, zesty, crunchy, creamy all in one salad! Crispy bacon, lettuce and tomato salad with bowtie pasta and a creamy Italian dressing.
If you're dairy free or just trying to be a little healthier, the dressing is still amazing without the buttermilk and sour cream. Either way is a win-win!
Author:
Cheryl Neruda
Ingredients
6-8 slices thick bacon, diced into 1/4 inch pieces
8 oz. farfalle pasta, cooked according to package directions
1 pound cherry tomatoes, washed and cut in half
3 cups shredded romaine lettuce
1 avocado, cut in medium chunks or sliced as desired
In a large skillet over medium heat, cook bacon bits until crisp, about 5-8 min.
Remove and drain on a paper towel. Place half of the drained bacon in a large bowl with the cooked farfalle, tomatoes, romaine, onions if using, and salt and pepper to taste.
Combine with the dressing (recipe below) and lightly mix. Serve the salad topped with avocado chunks and remaining bacon.
Dressing
Whisk to combine the listed ingredients. Pour dressing over pasta salad and mix lightly to combine.