Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
16 ounces gemelli pasta (or your pasta of choice), cooked according to package directions and cooled
1 pint tomato grapes, halved
1 head romaine lettuce, sliced horizontally
12 pieces bacon, cooked and crumbled
Better-For-You Ranch Dressing, or your favorite ranch (1/2-1 cup, depending on whether you like your salad lightly or more liberally tossed) one small bunch green onions (or 1/4 cup of fresh chives), chopped
- In a large bowl, combine pasta, tomatoes, romaine, and green onions. Pour the ranch dressing over top and toss well.
Cover and store in the refrigerator until ready to serve.
- Prior to serving, toss and add another drizzle of dressing, if desired. Add crumbled bacon and serve immediately.
- In season, fresh basil is a wonderful addition, either as a garnish or mixed throughout the salad.
I like to cook the pasta ahead of time and, after draining, toss with a tablespoon or two of olive oil and a sprinkle of freshly ground pepper and kosher salt. Cover and store in the refrigerator until ready to finish prepping the salad. This makes the preparation very easy and ensures that the pasta does not absorb too much of the dressing before you are ready to eat.
In season, add a little chopped basil as a garnish or mix more liberally throughout the salad for a burst of fresh flavor.
This recipe makes enough for a good-sized crowd and can be cut in half easily.