INGREDIENTS:

• 8 ounces fusilli or bowtie pasta, cooked al dente, rinsed, and cooled 
• 8 slices of bacon, cooked until crisp and chopped 
• 2 cups cherry or grape tomatoes, halved 
• 2 cups chopped romaine lettuce or baby spinach for a twist 
• 1/2 cup croutons (optional for added crunch) 
• 1/4 cup olive oil 
• 2 tablespoons tomato powder
• 2 tablespoons apple cider vinegar 
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar (adjust to taste) 
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Have your cooked pasta, cooked and chopped bacon, halved tomatoes, and chopped lettuce ready. If using, prepare your croutons—either store-bought or homemade. 
2. In a small bowl or jar, whisk or shake together the olive oil, tomato powder, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper until well combined and smooth. 
3. In a large salad bowl, combine the cooked pasta, crispy bacon, and halved tomatoes. If the salad is being served immediately, add the lettuce and croutons; if not, add these just before serving to maintain their crispness. 
4. Pour the tomato powder dressing over the salad ingredients and toss until everything is evenly coated. 
5. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Right before serving, give the salad a good toss to refresh the coating of the dressing, especially if you've added the lettuce and croutons ahead of time.