Ingredients
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
Preparation
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.
