1½ cups uncooked medium pasta shapes (such as elbow macaroni)
½ cup Cabot Light Sour Cream
½ cup light mayonnaise
2 tablespoons lemon juice (about 1 lemon)
½ cup coarsely chopped fresh basil
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
4 cups torn romaine, butter or iceberg lettuce
4 thick bacon slices, cooked and crumbled
1 pint cherry tomatoes, halved (about 1½ cups)
4 ounces Cabot Lite75 Sharp Cheddar or Lite50 Sharp Cheddar, grated (about 1 cup)
1 cup large croutons
COOK pasta according to package directions; drain well and set aside to cool.
STIR together sour cream and next 6 ingredients until well blended.
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.
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