Ingredients
– 8 ounces of pasta (farfalle or rotini work best)
– 6 slices of crispy bacon, crumbled
– 1 cup cherry tomatoes, halved
– 1 cup of diced romaine lettuce
– ½ cup mayonnaise
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh chives or parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Colander for draining pasta
– Mixing bowl
– Whisk for dressing
– Knife and cutting board
– Serving bowl
Step-by-Step Instructions
Start by cooking your pasta according to the package instructions, making sure to season the boiling water with a generous pinch of salt. Once it’s cooked al dente, I recommend draining it in a colander and rinsing it under cold water to stop the cooking process—it helps keep the pasta perfectly tender but not mushy. In a large mixing bowl, combine your cooled pasta, crumbled bacon, halved tomatoes, and chopped lettuce. (See the next page below to continue steps…)