Ingredients
Equipment
Method
Cook the pasta
- Bring a Dutch oven of water to a boil, then cook penne pasta according to package directions. Cook until tender, then drain and rinse under cold water to stop the cooking.
Make the Dijon dressing
- In a large bowl, whisk mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth. Whisk until the dressing looks thick and evenly combined.
Combine the salad base
- Add pasta to the bowl with the dressing, then fold in diced chicken breast, crumbled bacon, cherry tomatoes, and shredded cheddar. Toss just until everything is coated so the pasta stays intact.
Chill
- Cover and refrigerate the salad for at least 1 hour. Chill until cold and slightly set, so the flavors meld.
Finish and serve
- Just before serving, add chopped romaine lettuce and toss to coat lightly. Toss until the lettuce is fresh and glossy, then serve cold.
Notes
Pro tip: rinse the pasta with cold water and chill before adding romaine so it stays crisp. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended because the lettuce and cheese texture changes. For a lighter version, use reduced-fat mayonnaise and sour cream to cut calories while keeping the same tangy dressing profile.