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Ingredients
- 12 oz pasta of choice, cooked and drained
- 12 oz lean bacon
- 3 medium tomatoes
- 1 clove garlic, minced
- 5 c romaine lettuce head, chopped
- 1 Tbsp freshly chopped thyme
- 1 Tbsp freshly chopped rosemary
- 1/2 c mayonnaise
- 1/4 c Greek yogurt, plain
Details
Preparation
Step 1
1. Cook the pasta in a large pot of salted boiling water as the label directs. Add thyme, rosemary, garlic and oil to the boiling water while cooking. Drain and rinse with cold water.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Crumble bacon into bite-sized pieces; set aside. Keeping 1/4 of a cup to garnish. Discard all but 3 tablespoons drippings from the pan.
3. Mix the mayonnaise, Greek yogurt and reserved 3 Tbsp bacon drippings with the pasta until evenly combined. Season with salt and pepper. Toss with the lettuce and cut up tomatoes coating completely.
4. Once bacon is cool toss in all but 1/4 cup mixing up and coating all the ingredients. Garnish with sprigs of Rosemary, Thyme and the 1/4 cup of bacon.
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