Cook
l lb. dry campanile pasta
l lb. thick cut bacon diced
Whisk:
l/2 cup mayo
2 tbs. minced shallots
2 tbs. minced fresh basil
2 bsp. cider vinegar
2 tsp. sugar
s& p to taste
Stir In:
4 cups chopper romain lettuce
4 cups hlved grape tomatoes
Cook pasta in alarge pot boiling water according to directions.Transfer to boil of ice water; drain well.
Cook bacon in large skillet over md heat until crisp. Puton paer towel to drain.
Reserve 3 tbsps. bacon drippings – set aside to cool.
Whisk together mayo, reserved drippings (cooled), shallots. basil, vinegar& sugar in large bowl, season with s&p.Stir in pasta, romaine, tomatoes nd bacon – toss to coat