12 oz of spiral pasta (such as fusilli or rotini)
8 slices of bacon, cooked until crispy and crumbled
1 cup of cherry tomatoes, halved
1/2 cup of red onion, finely chopped
1 cup of mayonnaise
1/4 cup of sour cream
2 tablespoons of apple cider vinegar
1 tablespoon of Dijon mustard
1 teaspoon of sugar
Salt and pepper to taste
1/4 cup of fresh parsley, chopped
Directions
Cook the spiral pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk together until smooth to create the dressing.
Add the cooked pasta to the dressing, ensuring it is well coated.
Gently fold in the cherry tomatoes, red onion, and crumbled bacon.
Sprinkle the chopped parsley over the salad and mix lightly to incorporate the herbs.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld before serving.
Before serving, taste and adjust the seasoning with additional salt and pepper if needed.
Variations & Tips
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For a healthier twist, substitute Greek yogurt for the mayonnaise or sour cream. You can also add other veggies like diced bell peppers or cucumbers for extra crunch. For a bit of heat, include a pinch of cayenne pepper or a few dashes of hot sauce in the dressing. Vegetarians can omit the bacon and add smoked paprika to retain a smoky flavor.
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