1 lb/box farfalle (bow tie pasta)
5 tomatoes (I used Roma)
1 1/2 cup chopped lettuce
6-8 slices of bacon (plus 1 tbsp reserved bacon fat)
1/2 cup of ranch dressing
Boil your noodles in salted water until al dente. Drain and cool for about 5 minutes. Add half of your ranch and toss. Refrigerate for about an hour. Remove from the fridge and begin to cook your bacon (nice and crispy!). While the bacon is cooking, if you haven't pre-chopped your tomatoes and lettuce, do so now. Make sure they are bite size pieces. Toss them into the pasta. Once your bacon has cooked and cooled slightly, chop and toss into the pasta. Mix the remaining ranch with 1 tbsp of the bacon fat. Pour the dressing over the pasta, toss and serve. This recipe also tastes really good with Caesar dressing.