<\/a>ounce box elbow or Cavatappi pasta noodles<\/p>\n\n\n\n1 \u00bd cups mayonnaise<\/p>\n\n\n\n
\u00be cup sour cream<\/p>\n\n\n\n
3 Tablespoons granulated sugar<\/p>\n\n\n\n
2 Tablespoons apple cider vinegar<\/p>\n\n\n\n
1 \u00bd teaspoons celery salt<\/p>\n\n\n\n
1 \u00bd teaspoons onion powder<\/p>\n\n\n\n
1 \u00bd teaspoons garlic powder<\/p>\n\n\n\n
\u00bd teaspoon smoked paprika<\/p>\n\n\n\n
\u00bc teaspoon dried dill<\/p>\n\n\n\n
Freshly ground black pepper, to taste<\/p>\n\n\n\n
5 green onions, thinly sliced<\/p>\n\n\n\n
4 Roma tomatoes, diced<\/p>\n\n\n\n
2 cups diced Romaine lettuce, loosely packed<\/p>\n\n\n\n
\u00bd pound bacon, cooked and crumbled<\/p>\n\n\n\n
Directions<\/p>\n\n\n\n
Cook the noodles in salted water according to the package instructions. Drain well. While the pasta is cooking, prepare the dressing.<\/p>\n\n\n\n
In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery salt, garlic powder, onion powder, smoked paprika, dill, and pepper to taste.<\/p>\n\n\n\n
Add the cooked and drained pasta to the bowl.<\/p>\n\n\n\n
Stir in the green onions and tomatoes, mixing until evenly distributed.<\/p>\n\n\n\n
Cover with plastic wrap and chill in the fridge.<\/p>\n\n\n\n
Just before serving, add the diced lettuce and crumbled bacon. Mix well and serve.<\/p>\n\n\n\n
Store the salad chilled.<\/p>\n\n\n\n
Prep Time: 20 min | Cooking Time: – | Total Time: 30 min | Servings: 12<\/p>\n","protected":false},"excerpt":{"rendered":"
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