Ingredients
400 g medium seashell pasta
450 g sliced bacon
2 tomatoes, chopped
1 small onion, chopped
360 ml light Ranch-style salad dressing
1/2 tsp freshly ground black pepper
1 romaine heart, shredded (about 3 cups)
Directions
Step 1
Boil a large pot of lightly salted water. Add the pasta and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.
Step 2
In a large deep skillet, cook the bacon over medium-high heat until browned and crisp. Remove from the pan, drain on paper towels, crumble, and set aside.
Step 3
In a large bowl, combine the pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper. Toss to coat. Mix in the shredded lettuce. Top with the remaining bacon.