 | | Directions |
- Preheat oven to 400 degrees F.
- Lay bacon on lined baking sheet. Bake for 12-15 minutes until crisp. Drain on paper towels.
- Cook the pasta according to package directions; drain and toss with the milk in a large bowl; set aside.
- In a large skillet, add tomatoes, thyme and garlic with bacon drippings; toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces. Toss the bacon and tomato mixture with the pasta.
- In a small bowl, mix the mayonnaise, sour cream. Pour over pasta and stir until combined. Season with salt and pepper. Add the lettuce; toss again to coat. Serve.
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Servings: 6
|  | | Ingredients | | - | | 1 pound bacon - reserve drippings |
| - | | 12 ounces rotini pasta |
| - | | 1/2 cup milk |
| - | | 3 tomatoes - cut into chunks |
| - | | 1/4 teaspoon ground thyme |
| - | | 1 clove garlic - minced |
| - | | 1/2 cup mayonnaise |
| - | | 1/4 cup sour cream |
| - | | 3 tablespoons chives - finely diced |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 5 cups romaine lettuce - chopped |
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