I got this recipe from The Food Network Channel. I’m changing it up because the nutritional value on it was OUT OF CONTROL! LOL…plus I hate mayo so I changed those things and came up with this!
- 12 ounces corkscrew-shaped pasta (Whole wheat or smart pasta)
- 12 ounces center-cut bacon, diced
- 1 pint of baby tomatoes, halved
- 2 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup sour cream
- 1/2 cup of reduced fat ranch dressing, more for taste
- 4 tablespoons chopped chives or scallion greens
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. (I actually microwaved mine, it’s less messy and it allows me to work on the rest of the dish while it’s cooking!! I halved my tomatoes and sliced my scallions and mixed well with the pasta.
I mixed the ranch dressing and sour cream together in a seperate bowl and added the thyme. I did this because I wanted to taste it until I thought it was the right taste for the dish!
After the bacon has cooled, chop it into pieces and add it to the pasta dish. (I reserved some to garnish on top along with some more scallions. Stir in the dressing and mix well. Refridgerate.
We were so hungry, and everything looked so good I never got a final picture of this dish! HA!! It was a great hit and I love cold pasta salads that doesn’t consist of mayo!! Add a little extra ranch dressing to each individual serving if needed, depending on how dry you like it. It’s a nice light dish!