This pasta salad made creamy and delicious by the Parmesan Dressing - I ate wayyyy too much of it at our Memorial Day BBQ - but the crisp veggies make you feel a bit better about eating massive portions. yum!
Bunch of Asparagus
Pint of Cherry Tomatoes
Red Onion
Box of Pasta
1/2 cup Mayo
1/2 cup Sour Cream
1 1/2 cups grated Parm Cheese
Juice of 1/2 Lemon
1/2 teaspoons of garlic
Few slices of Cooked Bacon
salt and pepper - to taste
Cook pasta
Blanch Asparagus
Thinly slice Red Onion
Cut Tomatoes in half
Make Dressing
Combine: Mayo + Sour Cream + Parmesan + Lemon Juice + Garlic + Salt & Pepper
Cook Bacon & Crumble
If you are making in advance - I'd highly suggest saving the dressing and bacon right before you serve because the pasta soaks up all the dressing making it really dry and the bacon gets mushy.
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