This pasta salad is so good. It's good warm, or cold. I like adding greek yogurt with the mayo to make it a little more healthy. Ingredients 12 ounce corkscrew shaped pasta½ cup milk12 ounces lean bacon4 medium ripe tomatoes, cut into chunks1 tablespoon choppedfresh thyme1 clove garlic, minced Kosher salt and freshly ground pepper¼ cup mayo¼ cup greek yogurt¼ cup sour cream4 tablespoons chopped chives5 cups chopped romaine hearts Instructions Cook the pasta in a large pot of salted boiling water according to package.Drain and toss with the milk in a large bowl; set aside. Crazy to toss it with milk. You won't be sorry.Cook the bacon in a large skillet over medium-high heat until crisp. Drain. Discard drippings, but reserve about 3 tablespoons of drippings from the pan.Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.Crumble the bacon, set aside ¼ cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.Mix the mayonnaise, greek yogurt and sour cream with 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper.Add the lettuce; toss again to coat.Garnish with the reserved bacon and the remaining 1 tablespoon chives.Serve at room temperature. Or chilled the next day. Refrigerate leftovers. If there are any.