BLT pasta salad

Recipe

12 ounce corkscrew shaped pasta
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1/2 cup milk
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12 ounces lean bacon
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3 medium ripe tomatoes, cut into chunks
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1 tablespoon chopped fresh thyme
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1 clove garlic, minced
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Kosher salt and freshly ground pepper
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1/2 cup mayo
1/4 cup sour cream
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4 tablespoons chopped chives
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5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
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Cook the pasta in a large pot of salted boiling water
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as the label directs.
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Drain
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and toss with the milk in a large bowl;
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set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
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Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
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thyme
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and garlic to the pan
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and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
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set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
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Mix the mayonnaise,
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sour cream and 3 tablespoons chives
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with the pasta until evenly combined.
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Season with salt and pepper.
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Add the lettuce;
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toss again to coat.
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Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

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