Ingredients:

  • 16 oz dry pasta (Farfalle or Rotini)
  • 1 tbsp salt
  • 1 tbsp extra virgin olive oil
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 lb thick-cut bacon, cooked and chopped
  • 2 cups cherry tomatoes, halved
  • 3 cups chopped Romaine hearts
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh chives, minced

Instructions:

  1. Boil the pasta in 4-6 quarts of heavily salted water for about 10 minutes until just past al dente. Note: This ensures the noodles are soft enough to eat cold but won't fall apart.
  2. Drain and rinse immediately under cold running water for 2 minutes until the pasta is cool to the touch.
  3. Create the barrier by tossing the pasta with 1 tablespoon of olive oil, then spread it on a baking sheet and chill in the fridge for 10 minutes.
  4. Whisk the dressing by combining the mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, black pepper, and smoked paprika until completely smooth and velvety.
  5. Prep the mix ins by chopping your cooked bacon, halving the cherry tomatoes, and finely dicing the red onion.
  6. Combine the base in a large bowl, mixing the chilled pasta with the bacon, tomatoes, and red onion.
  7. Apply the sauce by pouring the creamy dressing over the mixture and tossing with a spatula until every noodle is evenly coated.
  8. The Final Fold: Gently add the chopped Romaine hearts and minced chives until just combined right before you plan to eat.
  9. Taste and adjust: Add a pinch more pepper or a splash of vinegar if the flavors feel muted after chilling.