Step by step

Method

4 steps

1. 1

   Cook 12 oz short pasta (rotini or penne) in well-salted water until al dente — usually 1 minute under the box time. Drain and rinse briefly under cool water so it stops cooking and doesn't glue together. Cook 8 slices bacon until crisp, then crumble; save a handful for the top.

2. 2

   Whisk ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons ranch seasoning, 1 tablespoon lemon juice, and black pepper until smooth and no dry seasoning pockets remain. Taste — it should be tangy and herby.

3. 3

   In a big bowl, toss the cooled pasta with the dressing, 2 cups halved cherry tomatoes, and most of the bacon until everything is coated. Cover and chill at least 30 minutes so the pasta soaks up the ranch.

4. 4

   Right before serving, fold in 3 cups chopped romaine or iceberg so it stays crisp, then top with the reserved bacon. You want creamy pasta with crunchy lettuce and smoky bacon in every bite — not wilted greens or a dry underdressed bowl.