Creamy crispy blt pasta salad

• 450 g rotini pasta
• 450 g bacon, cooked until crispy and chopped
• 470 ml cherry tomatoes, halved
• 950 ml chopped romaine lettuce
• 120 ml red onion, finely diced
• 240 ml mayonnaise
• 120 ml sour cream
• 30 ml apple cider vinegar
• 5 ml garlic powder
• 2 ml salt
• 2 ml freshly cracked black pepper
• 60 ml fresh parsley, chopped

1. Cook the rotini pasta in a large pot of salted boiling water according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
2. While the pasta cooks, fry the bacon in a skillet over medium heat until very crispy. Drain on paper towels and chop into bite-sized pieces.
3. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper to create the creamy dressing.
4. In a large mixing bowl, combine the cold pasta, halved cherry tomatoes, and diced red onion.
5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
6. Just before serving, fold in the chopped romaine lettuce and the crispy bacon pieces to ensure they stay crunchy.
7. Garnish with fresh parsley and extra black pepper.

Serve chilled as a main dish or a side for barbecues. Best enjoyed immediately after adding the lettuce and bacon to maintain texture. Pairs well with grilled chicken or corn on the cob.