Ingredients
- 1 box bow-tie pasta
- 5oz Sensei Farms Green Butter Lettuce, chopped (save a few leaves for garnish)
- 6 strips bacon, cooked and chopped
- 1 ½ cups cherry tomatoes, halved
- 3 scallions, thinly sliced
Dressing:
- ¾ cup Greek yogurt
- 2 tbsp apple cider vinegar
- Salt + pepper to taste
Preparation
Make-ahead tip: To keep the salad crisp and fresh, prep all the components ahead of time and storethem separately. Add the lettuce and dressing just before serving to prevent sogginess.
Step 1
Cook the pasta according to package instructions. Drain and set aside to cool completely.
Step 2
In a small bowl, whisk together Greek yogurt, apple cider vinegar, and salt and pepper. Adjust seasoning to taste.
Step 3
In a large mixing bowl, combine cooled pasta, chopped bacon, green butter lettuce, cherry tomatoes, and scallions. Pour dressing over the salad and toss to coat evenly. Add whole green butter leaves as garnish. Chilli n the fridge for at least 20 minutes before serving.
Make it vegan: Swap the bacon for mushrooms like shiitake, portobello or cremini mushrooms – season and bake in a single layer on baking sheet or fry in a pan until cooked. Then let cool and chop into desired size “bits”. In the dressing, replace the Greek yogurt with a plain, unsweetened non-dairy yogurt.
Plus up the protein: Try legume-based pastas made from chickpea or red lentils to add more protein to each serving.