New recipe for dinner tonight!
INGREDIENTS
Salad
2 cups uncooked rotini pasta (6 oz)
1 package (12 oz) bacon, cut into 1/2-inch pieces
3 cups chopped tomatoes (2 to 3 large)
4 cups lightly packed torn leaf lettuce
Dressing
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
DIRECTIONS
1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. 2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; drain on paper towels. Set aside 1/4 cup bacon for garnish. 3 In small bowl, stir dressing ingredients until blended. 4 In large bowl, stir tomatoes, dressing and remaining bacon. Stir in pasta. Place lettuce in large shallow bowl. Spoon salad over lettuce; sprinkle with reserved bacon.
The dressing can be made up to 1 day ahead; cover and refrigerate. Assemble salad just before serving.
Look for juicy ripe tomatoes for this recipe and store them at room temperature to maintain their flavor. Reserve any leftover tomato juice and seeds from cutting the tomatoes and add them to the dressing for additional flavor.
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