2cupslightly packed chopped romaine— about 3 ounces
2cupslightly packed baby spinach— about 2 ounces
3tablespoonschopped chives— plus additional to garnish
If necessary, cook the bacon according to these easy steps. When cool enough to handle, cut into chunky, bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain the pasta, then place in a large serving bowl. (Note: if using gluten-free pasta, rinse it a little first, as it may become starchy.)
In a small bowl or measuring cup, whisk together the ranch dressing, Greek yogurt, and black pepper. Pour over the still-warm noodles, then toss to coat. Gently fold in the cherry tomatoes, romaine, spinach, 3 tablespoons chives, and reserved bacon. Sprinkle with additional chives for garnish. Serve right away, at room temperature, or chilled.
Leftover BLT Pasta Salad can be stored in an airtight container in the refrigerator for up to three days. The pasta will dry a bit as it is stored, so feel free to moisten with additional ranch dressing prior to serving again.