Lily Walker
Course: Salad Cuisine: American Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1Hr5 minutes Calories: 502kcal
Let’s get started!
– 10 slices bacon cooked and diced; grease reserved. – 12 ounces pasta cooked and cooled. – 1/2 cup mayonnaise – 3/4 cup ranch dressing homemade ranch is best. – 1 1/2 cup tomatoes diced. – 1/2 avocado diced. – 1 cup cheddar cheese shredded. – 1/3 cup red onion diced. – 1 cup romaine lettuce – fresh parsley for garnish optional
1. In a big skillet over medium heat, cook the bacon until crispy and golden. To drain and cool, move the cooked bacon to a plate covered with paper towels. After the bacon has cooled, break it up into smaller pieces. 2. Make the dressing while the bacon is cooking. Mix the lemon juice, ranch dressing, mayonnaise, salt, and pepper together. Discard the dressing.
3. For the pasta, bring a big pot of salted water to a boil. When boiling, add the pasta and cook for 7 to 8 minutes, or until soft. After draining the pasta in a strainer and giving it a quick rinse in cold water to cool it down, let the pasta drain thoroughly.
4. As the pasta cooks and drains, get the veggies ready. Cut the red onion into small pieces, chop the spinach coarsely, and slice the grape tomatoes in half.
5. After the pasta has cooked and drained, combine it with the vinaigrette, spinach, tomatoes, and onions in a big bowl. Mix everything until it's all uniformly mixed and covered with dressing. 6. After the pasta has sat for ten to fifteen minutes to allow the flavors to meld, stir it again and serve.