BLT Pasta Salad

I fell in love with BLT this summer, a sandwich with crispy bacon and lettuce and juicy tomato was really fine. When I saw salad recipes  with the same name, I certainly used it. I made mayonnaise dressing version of the salad for my husband, at my plate, I used oil-vinegar dressing.

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1 cups uncooked medium pasta
4 slices bacon
1/4 red onion, thinly sliced (1/4 cup)
1 pint (2 cups) cherry tomatoes, cut in half or 3 roma tomatoes, sliced
1/2 cup reduced-calorie ranch dressing or mayonnaise or oil-vinegar dressing
6 leaves romaine or iceberg lettuce

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Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble into small pieces or cut into thirds.

In large bowl, mix pasta, onion and tomatoes; toss gently with dressing to coat. Place lettuce leaf on each of 6 salad plates; divide pasta mixture evenly along plates. Sprinkle each with bacon.

Instead of tossing the ingredients together, layer the onions, pasta, bacon and tomatoes on the lettuce and drizzle with the dressing.

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