BLT Pasta Salad

12 oz short pasta (they used cellentani, I used farfelle as that's what I had)

9 strips bacon

1 cup ranch dressing (I used fat-free, but Ray liked it better with the full fat stuff)

4 Roma tomatoes (seeded, diced...I didn't use these for myself as I don't like raw tomatoes_

2 cups romaine lettuce (cut into bite sized pieces)

2 tbsp chives (I used onions and I used quite a bit since I didn't use tomatoes, but when I made this for a church event and I did use tomatoes, I just added enough to cover the chives that I didn't have)

Cook pasta according to package directions. Rinse and cool completely. Set aside. I did this the night before.

Cook bacon until crispy and drain. Roughly chop the bacon.

In a large mixing bowl, mix pasta and ranch dressing. Stir until pasta is coated. Add the rest of ingredients and mix well. They recommended waiting to mix if you aren't going to eat right away. So I didn't do this and the lettuce did okay for several days in the fridge. I do think that if I was going to do it again, I would add just the lettuce at the last minute as I ate it so it would last longer, but mix the rest.

Serves 6. About 8 WW points per serving.