A delightful twist on the classic BLT, this pasta salad combines creamy dressing, crispy bacon, and fresh vegetables for a refreshing dish.
Cook the pasta in boiling water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
In a mixing bowl, whisk together mayonnaise, chili sauce, lemon juice, chicken bouillon, and sugar until smooth.
For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
Combine the cooked pasta, diced tomatoes, and sliced green onions in a large bowl.
Ensure the pasta is completely cooled before mixing to maintain the salad's texture.
Pour the dressing over the pasta mixture and toss to coat evenly.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld.
Chilling enhances the flavor and texture of the salad.
Before serving, mix in the lettuce and crumbled bacon. Season with salt and pepper to taste.
Add the lettuce and bacon just before serving to keep them crisp.
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