Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 1 (16-ounce) box pasta, spiral, shells, etc.
- 6 strips bacon
- 1 pint cherry tomatoes, halved
- 2 large leaves Romaine lettuce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons prepared pesto
- 1 cup bacon-flavored Ranch dressing
Details
Preparation
Step 1
Bring 6 quarts salted water to boil; add pasta and cook 9 minutes, until just tender. Drain and rinse under cold water until pasta reaches room temperature. Place into a large bowl. Set aside.
Cook bacon in a 12-inch skillet over medium-high heat until crsip, drain on paper towels. Crumble bacon into pasta.
Add tomatoes to pasta. Cut lettuce leaves in half lengthwise, then roll into a tight cigar; slice into 1/2 inch shreds and add to pasta. Add mozzarella to pasta.
In a separate bowl, combine pesto and dressing. Pour over pasta and stir to coat. Refrigerate at least 1 hour, until chilled.
Serve and enjoy.
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