Bacon Kale and Tomato Pasta Salad

16 oz
farfalle pasta
8 oz
bacon, at room temperature
5 cups
kale, chopped
1
juice of lemon
1 pt
grape tomatoes, halved
3/4 cup
chives, chopped
2 cups
scallions
2 cloves
garlic, minced
1/2 cup
mayonnaise
1/4 cup
sour cream
1 tsp
salt
optional
pepper, to taste
  1. Bring a large pot of water to a boil over high heat. Add pasta, stir, reduce heat to medium-high, and simmer until al-dente, about 7-8 minutes. Add oil to water if desired to avoid the pasta from sticking.

  2. While the pasta is cooking, in a large skillet or on a griddle, over medium heat, add bacon. Let cook for about 4-5 minutes, on each side, until golden brown and crispy. Reserve on a plate with a paper towel to the side.

  3. While the bacon is cooking, rinse kale, blot dry, and chop into small pieces. In a medium-sized mixing bowl, add chopped kale and lemon juice. Massage kale until it starts to become tender, and then let it sit while the rest of the dish is prepared.

  4. In a very large mixing bowl, add tomatoes, chives, scallions, garlic, salt, pepper, mayonnaise, and sour cream.

  5. Add drained pasta, crumbled or chopped bacon, and kale. With a wooden spoon mix well to combine ingredients. Serve room temperature or cold.

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