1 1/2 cups uncooked medium pasta shapes (such as elbow macaroni)
1/2 cup Cabot Reduced Fat Sour Cream
1/2 cup light mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 cup coarsely chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
4 cups torn romaine, butter or iceberg lettuce
4 thick bacon slices, cooked and crumbled
1 pint cherry tomatoes, halved (about 1 1/2 cups)
4 ounces Cabot 75% or 50% Reduced Fat Sharp Cheddar, grated (about 1 cup)
1 cup large croutons

1. Cook pasta according to package directions; drain well and set aside to cool.

2. Stir together sour cream and next 6 ingredients until well blended.

3. Toss cooled pasta, lettuce, bacon, tomato and cheese in large bowl; add sour cream mixture and toss to coat. Sprinkle with croutons and serve immediately.

Nutrition Analysis
Calories 243, Total Fat 10g, Saturated Fat 4g, Sodium 365mg, Carbohydrates 27g, Dietary Fiber 3g, Protein 14g, Calcium 250mg