Hearty salad blending pasta, bacon, beef, cheddar, veggies, and creamy dressing for memorable flavor.
# Components:
→ Pasta
01 - 350 g (12 oz) rotini or fusilli pasta
02 - Salt, for boiling water
→ Protein
03 - 200 g (7 oz) bacon, diced
04 - 250 g (9 oz) ground beef
→ Vegetables
05 - 150 g (1 cup) cherry tomatoes, halved
06 - 1 small red onion, finely diced
07 - 1 medium dill pickle, diced
08 - 1 head romaine lettuce, shredded
→ Dairy
09 - 120 g (1 cup) shredded cheddar cheese
→ Dressing
10 - 120 g (1/2 cup) mayonnaise
11 - 60 g (1/4 cup) ketchup
12 - 1 tablespoon yellow mustard
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Worcestershire sauce
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon smoked paprika
17 - Salt and black pepper, to taste
# Directions:
01 - Boil a large pot of salted water. Cook pasta until al dente, then drain and rinse under cold water. Set aside.
02 - Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels.
03 - Drain excess fat from the skillet, leaving about 1 tablespoon. Add ground beef, break it up, and cook until browned. Season with salt and pepper. Let cool.
04 - In a small bowl, whisk together mayonnaise, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper until smooth.
05 - In a large mixing bowl, combine the cooked pasta, ground beef, crispy bacon, halved cherry tomatoes, diced red onion, diced dill pickle, shredded romaine lettuce, and shredded cheddar cheese.
06 - Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
07 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
