Ingredients
Method
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse with cold water.
- Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble.
- In a bowl, whisk together mayonnaise, sour cream, ranch seasoning, and milk until smooth.
- In a large bowl, combine cooled pasta, halved cherry tomatoes, and diced red onion. Pour dressing over and toss gently.
- Add chopped romaine lettuce and crumbled bacon just before serving. Toss again and adjust seasoning with black pepper.
Notes
Ensure pasta is cold before adding dressing to prevent it from soaking up moisture. Store leftovers in an airtight container for up to three days.