12 ounces corkscrew-shaped pasta
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 cups chopped romaine hearts lettuce
Cook the pasta in a large pot of salted boiling water as the label directs. Drain; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon with the noodles.
Mix the mayonnaise, sour cream, thyme, and garlic, and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the tomatoes & lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.