Serves: 6Prep Time: 10Total Time: 201 pkg (12 oz) corkscrew-shaped pasta (or any small pasta)1/2 cup milk12 ounces bacon3 medium ripe tomatoes (cut into chunks)1 tablespoon h thyme (chopped)1 clove garlic (minced)Kosher salt and freshly ground pepper1/2 cup mayonnaise1/4 cup sour cream4 tablespoons chopped chives or scallion greens5 cups romaine hearts (chopped)1. Cook the pasta as stated on the package.
2. Drain and toss with the milk in a large bowl; set aside.
3. In a skillet, cook the bacon until crispy and set on paper towel to drain
4. Discard all but 3 tablespoons of bacon from the pan and Add a the tomatoes, thyme and garlic.
5. Toss until warmed through and season with salt and pepper
6. Crumble the bacon into bite-size piece and toss the remaining bacon and the tomato mixture with the pasta.
7. Mix the mayo, sour cream and chives with the pasta until evenly combined.
8. Season with salt and pepper.
9. Add the lettuce; toss again to coat.
Serve at room temperature.
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