Ingredients:

  • 14 oz (400 g) Short-Cut Pasta (Rotini, Fusilli, or Penne)
  • 2 Tbsp (30 g) Coarse Sea Salt (for boiling water)
  • 9 oz (250 g) Thick-Cut Smoked Streaky Bacon, diced
  • 3 stalks Spring Onions (Scallions), thinly sliced
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup (240 ml) Full Fat Mayonnaise
  • 1/2 cup (120 ml) Sour Cream or Plain Greek Yogurt
  • 2 Tbsp (30 ml) Apple Cider Vinegar
  • 1 tsp (5 ml) Granulated Sugar
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Dried Dill (optional)
  • 1 pint (300 g) Cherry or Grape Tomatoes, halved or quartered
  • 1 medium head Romaine Lettuce, roughly chopped

Instructions:

  1. Cook the Bacon: Dice the bacon and cook it in a large skillet over medium heat until crispy and deep golden brown. Drain well on paper towels. Reserve 1-2 tablespoons of the rendered bacon fat for the dressing (optional).
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente (with a slight bite).
  3. Chill the Pasta: Drain the pasta immediately and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Transfer the cooled pasta to the large mixing bowl.
  4. Whisk the Base: In a medium bowl, combine the mayonnaise, sour cream (or yogurt), apple cider vinegar, sugar, garlic powder, and dried dill (if using). Season generously with salt and pepper.
  5. Add Fat (Optional): Whisk in the reserved bacon fat until fully emulsified into the dressing. Taste and adjust seasoning—it should be creamy, tangy, and slightly sweet.
  6. Dress the Pasta: Pour the prepared dressing over the cooled pasta in the large mixing bowl. Toss thoroughly until every piece of pasta is evenly coated.
  7. Add the Core Ingredients: Gently fold in the cooked bacon, halved tomatoes, and sliced spring onions.
  8. Chill Time: Cover the bowl and refrigerate for a minimum of 45 minutes (ideally 2 hours). This allows the pasta to fully absorb the dressing flavours—a crucial step for pasta salad.
  9. The Lettuce Toss: Just before serving, take the salad out of the fridge and fold in the chopped Romaine lettuce. Do not add the lettuce until the last minute, or it will wilt and go soggy.
  10. Final Check: Give the salad one last taste. If the dressing has thickened up too much during chilling, you can stir in 1-2 tablespoons of milk or water to loosen it slightly. Serve immediately.