BLT pasta salad with a ranch-esque mayo-inspired situation, but a little more protein thanks to the Greek yogurt!

Ingredients:

• 6 slices chopped bacon

• 8 oz GF pasta cooked al dente

• 1/4 C diced red onion

• 4 C chopped romaine

• 1 pint cherry tomatoes, halved or quartered

• 15 oz can of corn

Dressing:

• ¾ C greek yogurt

• 1/4 C mayo

• 1 seeded jalapeno

• ½ tsp minced garlic

• 1 tsp onion powder

• 1 T fresh dill

• 2 tsp lemon juice

• 1 tsp GF Worcestershire

S&P to taste (purée in food processor, add water by the tsp to thin as necessary)

1. Mix all pasta salad ingredients

2. Purée dressing ingredients in a food processor, add water by the tsp to thin as necessary

3. Serve (if you are making ahead, wait to add the romaine and dressing to avoid a soggy salad)

Notes:

*I recommend brown rice pasta for GF pasta salads