Serves 10
Ingredients
16 oz.
applewood smoked bacon
16 oz.
penne pasta
3 tsp.
kosher salt, divided
10 oz.
grape tomatoes
½ cup
diced red onion
½ cup
shredded Parmesan cheese
1 ½ cups
Ranch dressing
10 oz.
hearts of romaine (about 5 cups)
5 oz.
Kowalski's Artisan Croutons
Directions
In a large skillet over low heat, cook bacon until crisp; drain. Break each slice of bacon into 4 pieces. Cook pasta according to pkg. directions using 2 tsp. salt; drain. Cool to room temperature. In a large mixing bowl, combine pasta, tomatoes, onion, cheese, 1 tsp. salt and dressing; refrigerate to blend flavors. Just before serving, carefully fold in bacon, romaine and croutons.
Note: If the salad is made ahead and refrigerated, the pasta will absorb the dressing. Keep additional dressing on hand to moisten the salad before serving.
