12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water
as the label directs.
and toss with the milk in a large bowl;
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
and garlic to the pan
and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise,
sour cream and 3 tablespoons chives
with the pasta until evenly combined.
Season with salt and pepper.
Add the lettuce;
toss again to coat.
Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.