Ingredients:

  • 16 oz fusilli pasta
  • 1 lb thick-cut smoked bacon
  • 1 tbsp extra virgin olive oil
  • 2 cups grape tomatoes, halved lengthwise
  • 1 large romaine heart, chopped into 1-inch ribbons
  • 0.5 cup red onion, finely minced
  • 0.25 cup fresh chives, minced
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Lay bacon strips flat on a parchment-lined baking sheet and bake for 15–18 minutes until mahogany-colored and stiff. Drain on paper towels and chop into 1/2-inch pieces once cooled.
  2. Boil the fusilli in heavily salted water for exactly one minute less than the package directions for al dente. Drain well.
  3. While the pasta is still warm, toss it with 1 tablespoon of extra virgin olive oil to create a hydrophobic barrier that prevents the dressing from soaking into the noodles.
  4. In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
  5. In an extra-large bowl, combine the oiled pasta, halved grape tomatoes, minced red onion, and chives. Fold in the dressing until every noodle is coated.
  6. Just before serving, fold in the chopped romaine ribbons and the crispy bacon pieces to ensure maximum freshness and crunch.