BLT Pasta Salad

In a measuring cup or small bowl, combine mayonnaise, sour cream, lemon juice, and ranch dip mix to start the dressing.

Cook bacon in a skillet until crispy. Remove the bacon to a paper towel-lined plate, and reserve 1 tablespoon of the rendered bacon fat.

Add the reserved tablespoon of bacon fat to the dressing mixture and stir to combine. Set aside.

Cook fusilli pasta according to package directions. Drain well.

While the pasta is still warm, place it in a large mixing bowl. Add a splash of white wine vinegar and about half of the prepared dressing. Toss to coat.

Crumble or chop the cooked bacon.

To the bowl with the pasta, add the cherry tomatoes, chopped lettuce, diced red onion, shredded cheese, and crumbled bacon.

Pour the remaining dressing over the salad.

Gently mix all ingredients until everything is well combined.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.