📖 Instructions

1. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble or chop the bacon into bite-sized pieces. Set aside.
2. Cook the pasta: While the bacon is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process. This step is crucial to prevent the pasta from becoming mushy.
3. Prepare the chipotle mayo: In a medium bowl, combine the mayonnaise, chipotle peppers in adobo sauce (finely chopped), adobo sauce (from the can), lime juice, garlic powder, and smoked paprika. Stir well to combine. Taste and adjust seasoning as needed. If you like it spicier, add more chipotle peppers or adobo sauce. If you don’t have lime juice, lemon juice works in a pinch!
4. Prep the vegetables: Wash and chop the tomatoes into bite-sized pieces. Shred or chop the lettuce. If using cherry tomatoes, cut them in half.
5. Assemble the salad: In a large bowl, combine the cooked pasta, crumbled bacon, chopped tomatoes, and lettuce. Pour the chipotle mayo dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to over-mix, as this can cause the lettuce to wilt.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important for the best flavor and texture. Before serving, give the salad another gentle toss. Garnish with extra crumbled bacon or a sprinkle of smoked paprika, if desired. And there you go! If you feel like you're missing something, top it off with a few croutons for that extra crunch. Enjoy!