Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.