BLT Pasta Salad

This is a yummy pasta salad that also has romaine lettuce in it.  Because of the lettuce it is best when fresh, although it is still good the 2nd day.  If you're making a batch that you'd like to last longer than this, you may choose to leave the lettuce out, and just mix some in when serving it.

Ingredients:

•  6 oz. corkscrew pasta
• 1/4 c. milk
• 6 oz. lean bacon
• 2 medium ripe tomatoes, cut into chunks
• 1 1/2 tsp. chopped fresh thyme (if I don't have this, I use ~ half as much ground thyme)
• 1 clove garlic
• salt to taste
• pepper to taste
• 2 T. mayo
• 2 T. plain yogurt
• 2 T. sour cream
• 2 T. chopped chives (optional)
• 2 1/2 c. chopped romaine lettuce
• 2/3 c. shredded cheddar cheese

Preparation:

1. Cook the pasta according to package directions.
2. Drain and toss with milk in a large bowl.  Set aside.
3. Cook bacon in large skillet over medium-high heat until crisp.  Set bacon on paper towel to dry and cool, and drain and discard all but about a tablespoon of the drippings.
4. Add the tomatoes, thyme, and garlic to the pan with drippings and toss until warmed through; season with salt and pepper.
5. Crumble the bacon and set aside some for garnish.  Toss the rest and the tomato mixture with the pasta.
6. Mix the mayo, yogurt, sour cream, and chives with the pasta until evenly combined.  Season with salt and pepper.
7. Add the lettuce; toss again to coat.
8. Garnish with the reserved bacon.
9. Serve at room temperature, or chilled.