Instructions
Cook the Bacon:
Lay bacon slices on a cookie sheet. Place in a cold oven, then set to 350°F. Once the oven hits temperature, bake for about 15 minutes or until crispy. Drain on paper towels, let cool, and chop.
Cook the Pasta:
Boil rotini according to package directions. Drain, rinse with cool water, and set aside to chill.
Prep the Lettuce & Tomatoes:
Wash and chop romaine. Dice fresh tomatoes.
Make the Dressing:
In a small bowl, combine mayonnaise with tomato powder, celery salt, dill, and black pepper. Stir until smooth and well-blended.
Assemble the Salad:
In a large bowl, toss together the cooled pasta, chopped romaine, and tomatoes. Add dressing and mix well to coat.
Chill & Finish:
Refrigerate the salad for at least an hour to let the flavors meld. Just before serving, stir in the crispy chopped bacon for the perfect crunch.
Enjoy!
This salad is crisp, creamy, and packed with flavor. It’s a guaranteed hit at potlucks, barbecues, or just an easy weekday lunch.