“This salad is a treat and very quick to put together (you could make it easily during the week). Who knew tossing cooked pasta with milk keeps it from becoming gummy? Recipe courtesy of Food Network Magazine June/July 2009. YUMMY!”

Ingredients Nutrition


  1. Cook the pasta in a large pot of salted boiling water as the label directs.
  2. Drain and toss with the milk in a large bowl and set aside.
  3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp.
  4. Drain on paper towels.
  5. Discard all but 3 tablespoons drippings from the pan.
  6. Add the tomatoes, thyme, and garlic to the pan and toss until warmed through.
  7. Season with salt and pepper.
  8. Crumble the bacon into bite-size pieces and set aside 1/4 cup for garnish.
  9. Toss the remaining bacon and the tomato mixture with the pasta.
  10. Mix the mayonnaise, sour cream, and 3 tablespoons chives with the pasta until evenly combined.
  11. Season with salt and pepper.
  12. Add the lettuce and toss again to coat.
  13. Garnish with the reserved bacon and the remaining 1 tablespoon chives.
  14. Serve at room temperature.

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