Ingredients
Equipment
Method
Cook pasta and bacon
- Cook penne pasta according to package directions, until al dente; drain and rinse with cold water so the pasta stays separated and cool to the touch (about 15 minutes).
- Cook the bacon until crisp, then crumble it once cool so it stays crunchy in the finished salad.
Make the Dijon dressing
- Whisk mayonnaise, sour cream, Dijon mustard, and lemon juice with salt and pepper until smooth and creamy, with no mustard streaks.
Assemble and chill
- In a large bowl, combine the cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, and shredded cheddar cheese.
- Pour the dressing over the salad and toss thoroughly until every piece is lightly coated and glossy.
- Refrigerate for at least 1 hour so the flavors meld and the dressing thickens slightly, then chill until cold.
Finish and serve
- Just before serving, fold in the chopped romaine lettuce and toss once more so it stays crisp and bright instead of wilting.
Notes
Pro tip: Rinse the pasta with cold water to stop cooking and keep the salad from turning gummy. Store covered in the refrigerator up to 3 days; add romaine only at serving for best crunch. Freezing is not recommended. For a lighter option, use Greek yogurt in place of half the mayonnaise for a tangier, lower-fat dressing.