BLT Pasta Salad

 

1 1/4

cups uncooked medium pasta shells

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

6

leaves romaine or iceberg lettuce

• 1 Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well.
• 2 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.
• 3 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.