If you love traditional BLT sandwiches you will love this pasta salad!
4 strips bacon, diced
1/2 onion, diced
10-12 cherry tomatoes, quartered
15 leaves spinach cut chiffonade
1/2 box pasta of your choice. Rotini works good.
2 T your favorite buttermilk/ranch dressing
2 T sour cream
2 oz extra sharp cheddar cut into 1/2 inch dice
Cut bacon into small pieces. Cook over medium heat in a heavy bottomed skillet. When bacon is about 1/2 done add the onion and finish cooking. Remove and drain bacon and onions once bacon is crisp and onions have browned.
Cook pasta according to package directions in heavily salted water. Drain then cool pasta with cold water to stop cooking. Drain well.
Wash spinach leaves then gather up into a small pile. Tightly roll the leaves to form a cigar shape. Take your knife and slice the spinach roll into very thin strips. This is called chiffonade - a french term for ribbons, which is essentially what you're doing, cutting the spinach into ribbons.
Quarter the tomatoes and dice the cheese. In a large mixing bowl put the pasta, bacon & onions, spinach, tomatoes and cheese. Mix the sour cream and dressing together then pour over the salad. Toss the salad to evenly coat all pieces with dressing.