Ingredients: 

Serves 4 side dish portions

For the Salad

• ½ lb. rotini pasta
• 4 slices bacon, cut into ½-inch pieces
• ½ pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ⅓ English cucumber, seeded and diced
• 4 oz. lettuce (romaine or iceberg), torn into bite-size pieces
• ½ c. shredded cheddar cheese

For the Dressing

• ⅓ c. KEWPIE Mayonnaise
• ½ c. KEWPIE Caesar Dressing
• 1 tsp. sugar
• 1 tsp. lemon juice

Ingredients: 

Serves 1

• ½ lb. rotini pasta
• 4 slices bacon, sliced ½” and cooked
• ½ pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ⅓ English cucumber, seeded and diced
• 4oz. lettuce, torn into bite-size pieces
• ½ c. shredded cheddar cheese

For the dressing

• ⅓ c. KEWPIE Mayonnaise
• ½ c. KEWPIE Caesar Dressing
• 1 tsp. sugar
• 1 tsp. lemon juice

Directions

1. Cook the Pasta:

• • Cook the pasta according to package directions. Drain and rinse with cold water to cool. Set aside.

2. Cook the Bacon:

• • In a medium size pan over medium heat, cook the bacon pieces until crispy, about 5 to 6 minutes.
  • Transfer to a paper towel-lined plate to drain excess fat. Set aside to cool.

3. Make the Dressing:

• • In a small bowl, whisk together KEWPIE Mayonnaise, KEWPIE Caesar Dressing, sugar and lemon juice until smooth. Set aside.

4. Assemble the Salad:

• • In a large serving bowl, combine the cooled pasta, crispy bacon, cherry tomatoes, red onion and cucumber. Pour the dressing over the mixture and toss until evenly coated.
  • Add the lettuce and shredded cheese. Gently toss everything together until well combined.
  • Transfer to the serving plates and serve immediately for best texture.