"BLT" Macaroni Salad with Crispy Bacon, Tomato, Lettuce & Bread Crumbs

Directions

1. Boil a medium pot of salted water, then add the macaroni and cook until just tender, about 8 to 10 minutes. Drain and rinse with cold water to cool.
2. While the pasta cooks, preheat a nonstick skillet over medium heat.
3. Dice the bacon and add it to the hot skillet; cook, stirring occasionally, until crispy, 4 to 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, keeping about 2 teaspoons of drippings in the skillet.
4. In a medium bowl, whisk together the plain yogurt, mayonnaise, red wine vinegar, Dijon mustard, honey, garlic powder, and a pinch of salt and pepper to make the dressing.
5. Wash and dry the lettuce leaves, carrot, celery, and tomato for the salad.
6. Peel and small-dice the carrot, then add it to the dressing bowl. Dice the celery and add it as well. Finally, dice the tomato and set it aside.
7. Return the skillet to medium heat and add the bread crumbs with 2 teaspoons of bacon drippings. Toast, stirring often, until golden brown, 3 to 4 minutes. Transfer to a small bowl and mix in garlic powder and a touch of salt.
8. Add the cooled macaroni to the dressing and toss with the vegetables until evenly coated. Plate the lettuce leaves, top with the dressed macaroni, and sprinkle with the toasted crumbs and crispy bacon.