BLT Pasta Salad

I have been watching the food network a lot lately to try and get some new ideas for meals. I found this one on their website. I made it for the FHE potluck party we got invited to after we first moved into our new ward here. It turned out really yummy, but I totally forgot to add in the chopped romaine hearts! I also think I cooked the tomato mixture a little too long. Just in case you do try to make this don't get your tomato mixture very hot. If you do when you add the lettuce it will probably wilt. So looking back it might actually be a good think I spaced the lettuce. :) It made me really mad thought because I had already washed and chopped it all, I just forgot to pull it out of the crisper to put in the salad. I guess I am getting more and more like mom everyday. :) I forgot to take a picture of this one too! This pic. is from the food network website.

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.