From: Great Easy Meals - my new book!!!
12 oz corkscrew-shaped pasta
1/2 cup of milk
12 oz of lean bacon
3 ripe medium tomatoes, cut into chunks
1 Tablespoon chopped fresh thyme
1 clove garlic, minced
salt and pepper
1/2 cup of mayonnaise
1/4 cup of sour cream
4 Tablespoons of chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups of chopped romaine hearts
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. Discard all but 3 Tablespoons of drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for topping. Toss the remaining bacon and tomato mixture with the pasta
Mix the mayonnaise, sour cream and 3 Tablespoons of chives with pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Top with the reserved bacon and the remaining 1 Tablespoon of chives. Serve at room temperature.
Miranda's Mix Ups: I didn't have corkscrew-shaped pasta so I used elbow pasta. And My bacon was from M&M Meats so it's already ready to cook. I didn't have any Bibb lettuce so I used some Romain lettuce you buy in the store of 2 packs already down to smaller portions and sliced them up. It worked really well. SUCH a yummy meal. Doesn't freeze well but good!