Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and rinse under cold water, then set aside to cool.
- Cook the beef bacon in a skillet over medium heat until crispy, then transfer to paper towels and crumble once cooled.
- In a bowl whisk together mayonnaise, sour cream, milk, ranch seasoning, garlic powder, onion powder, salt, and black pepper until smooth.
- In a large mixing bowl combine cooled pasta, beef bacon, cherry tomatoes, red onion, and shredded cheddar cheese.
- Pour the dressing over the pasta mixture and toss gently until evenly coated.
- Just before serving add the chopped romaine lettuce and toss lightly to combine.
- Taste and adjust seasoning if needed, then serve chilled or at room temperature.
- Store leftovers in the refrigerator and stir before serving again.
Notes
Add the lettuce right before serving to keep it crisp and fresh. Ensure beef bacon is cooked thoroughly until crisp before adding to the salad.