Categories: Sides
Ingredients
- For the dressing:
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the salad:
- 1 pound sliced bacon (about 16 slices)
- 1 pound dried short pasta, such as rotini, fusilli, or farfalle
- 1 pint cherry tomatoes, halved (about 10 ounces)
- 3 ounces baby spinach, chopped
- 3 tablespoons finely chopped fresh chives
Directions
- Make the dressing: Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
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Make the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with aluminum foil, then arrange the bacon in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
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Place the drained pasta, bacon, tomatoes, spinach, and chives in a large bowl. Pour in the dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.