Description
A refreshing and indulgent pasta salad that combines smoky bacon, ripe tomatoes, and crisp greens, dressed with a light yogurt and lemon dressing.
Ingredients
Scale
- 12 ounces short pasta (rotini or gemelli)
- 8 slices bacon
- 1/2 cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 cups cherry tomatoes, halved
- 4 cups romaine lettuce, chopped
- 2 tablespoons chives, chopped
- Salt and pepper to taste
- 1 teaspoon olive oil (for tossing pasta)
Instructions
- Boil the short pasta in generously salted water until al dente (about 9–11 minutes).
- While the pasta cooks, crisp the bacon in a skillet or on a sheet pan until done, then drain on paper towels and chop.
- Whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a bowl for the dressing.
- Cool the pasta under cold water, then toss with a teaspoon of olive oil.
- Combine the cooled pasta with the cherry tomatoes, romaine, chopped bacon, and chives.
- Toss gently, taste, and adjust seasoning before chilling for 15–30 minutes.
Notes
For best texture, store the dressing separately from the salad. Avoid freezing assembled salad as tomatoes and lettuce can become mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Crisping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg