BLT Pasta Salad Recipe in 35 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add 450g of rotini and cook for 10 minutes until al dente with a slight bite. Note: Overcooking here will lead to mushy salad later.
2. Drain and immediately rinse under cold running water to stop the cooking and remove excess starch.
3. Place 450g of diced bacon in a cold skillet. Turn the heat to medium and cook for 12 minutes until the fat is rendered and pieces are dark gold. Note: Starting cold prevents the edges from burning before the fat melts. Transfer to paper towels to drain.
4. In a small bowl, whisk together 240ml mayo, 60ml sour cream, 30ml cider vinegar, 15ml Dijon, and the spices. Whisk vigorously until the sauce is silky and no streaks of mustard remain. This creates the creamy base that binds the salad.
5. Halve 480ml of cherry tomatoes and mince 120ml of red onion. In your large serving bowl, combine the cooled pasta, tomatoes, onion, and chives. Pour the dressing over the mixture and toss until every spiral is fully cloaked in sauce.
6. Cover the bowl tightly with plastic wrap and refrigerate for 60 minutes. Note: This allows the pasta to absorb the flavors without becoming dry. This wait is the hardest part, but it is vital for the taste.
7. Just before you are ready to serve, take the bowl out of the fridge. Fold in the bacon and 720ml of romaine ribbons. Toss gently until the greens are just barely coated. This ensures the lettuce doesn't wilt before it hits the table.
8. Taste a small forkful of the salad. If it feels muted, add a tiny pinch more salt or a crack of black pepper. The cold can sometimes dull flavors, so a final adjustment is often the secret to a professional finish.