Dinner for a hot summer day in a house full of people who love BLT sandwiches, recipe courtesy of The Food Network.
12 ounces corkscrew shaped pasta
1/2 cup milk
12 ounces bacon
3 tomatoes, cut into chunks (I used grape)
1 tablespoon chopped fresh thyme (left this out)
1 clove garlic, minced (or pressed with your garlic press like I do)
salt and pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered or 5 cups chopped Romaine hearts (I used Romaine)
Cook pasta as label directs. Drain and toss with milk. Cook bacon until crisp. Discard all but 3 tablespoons drippings. Add tomatoes, thyme and garlic and toss until warmed through then add salt and pepper. Crumble bacon, set aside 1/4 cup for garnish. Toss bacon and tomatoes with pasta. Mix mayo, sour cream and chives with pasta. Add lettuce and toss to coat. Garnish with bacon and more chives.