Instructions
Step 1: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Step 2: Add the cooked and cooled rotini pasta to the bowl. Gently toss to coat evenly with the dressing.
Step 3: Stir in the chopped chicken, bacon, cherry tomatoes, cheddar cheese, and red onion until well distributed.
Step 4: Just before serving, fold in the chopped romaine lettuce for crunch and freshness.
Step 5: Serve immediately or chill for 30 minutes to allow the flavors to meld.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. If making ahead, wait to add the lettuce until just before serving to keep it crisp. This pasta salad is not freezer-friendly due to the creamy dressing and fresh veggies.
Continue on the next page