This recipe came out of the August 2025 Appleton Monthly magazine. Delicious and perfect to make in Summer.
You can make dressing and panko ahead, as well as cook the pasta to save time before serving.
Assemble just before serving.
6 Tbls. panko bread crumbs
1 t. olive oil
salt and pepper to taste
3 heaping tablespoons Hellman’s mayonnaise
5.3 oz. (1 cup) plain Greek yogurt
2 Tbls. Ranch dip/dressing dry mix
1-1/2 t. white vinegar
1 Tbls. white sugar
3 c. dry fusilli pasta, cooked, drained and cooled
6 strips of center cut bacon, cooked and crumbled
1 c. diced tomato
¼ c. diced red onion
3-4 c. romaine lettuce, chopped
Mix panko, 1 teaspoon of olive oil, salt and pepper. Spread onto a small sheet pan. Toast in oven at 350 degrees until golden brown (a few minutes, watch carefully). Store in a glass jar and set aside.
Dressing: In a medium size bowl, mix mayonnaise, yogurt, ranch dressing mix, white vinegar and sugar. Adjust seasoning with more ranch or salt to preference, if desired. Refrigerate until ready to assemble if making ahead of time.
To Assemble: When ready to serve, assemble cooked and cooled pasta, lettuce, bacon, onion and tomato in a large bowl. Add dressing as desired and stir to coat.
Sprinkle with toasted panko breadcrumbs and serve.
Serves 4