Ingredients

Salad

• 1 lb dried farfalle pasta
• 6 slices thick-cut bacon, chopped
• 2 cups halved cherry tomatoes
• 2 cups chopped romaine lettuce
• 1/2 red onion, finely diced

Italian Dressing

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 lemon, juice
• 1 garlic clove, minced
• 1/2 tbsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Preparation

Cook the pasta according to the package directions. Drain and rinse the pasta under cold water to stop the cooking process.
In the meantime, cook the bacon over medium-high heat until it becomes crispy, about 7 minutes. Transfer the bacon to a plate lined with paper towel to drain. Set it aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, parsley, oregano, and basil.
In a large bowl, combine the pasta, bacon, tomatoes, lettuce, red onion, and dressing. Toss until it is well combined.
Serve immediately.