Bacon Ranch Pasta Salad

Bacon and ranch belong together . . . it's indisputable.  Rich and smoky bacon makes the perfect match for a sauce that's both tangy and packed with the flavors of fresh herbs.  This combo offers the perfect indulgent coating for pasta and some cherry tomatoes.  

10 slices of bacon

1 cup sour cream

1/2 cup mayonnaise

1 tsp apple cider vinegar

1 (0.4 oz) pkg ranch seasoning

1/4 tsp garlic powder

12 oz cooked cavatappi or elbow pasta

1 cup shredded Parmesan

1 cup cherry tomatoes, halved

2 tsp freshly chopped dill, plus more for garnish

Preheat the oven to 400 degrees.  Line a baking sheet with several layers of aluminum foil.  Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes.  Transfer bacon to a paper towel lined plate to drain.  Discard bacon grease and aluminum foil.  Chop bacon; set aside.  

In a large bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder.  Add pasta, chopped bacon, Parmesan, cherry tomatoes, and dill.

** Note:  It's important to heavily salt the boiling water before you cook the pasta, as this seasons the pasta while it cooks.