Ingredients
* 12 ounces corkscrew-shaped pasta
* 1/2 cup milk
* 12 ounces lean bacon
* 3 medium ripe tomatoes, cut into chunks
* 1 tablespoon chopped fresh thyme
* 1 clove garlic, minced
* Kosher salt and freshly ground pepper
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 4 tablespoons chopped chives or scallion greens
* 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.