• Cook the pasta and set it aside to cool. You can toss it with some olive oil or avocado spray so it doesn’t stick. You can also cook it the night before and store it in the fridge!
• Heat a large pot over medium heat and add the bacon. Cook, stirring often, until all the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
• Heat a large pot of salted water. Once boiling, add the broccoli florets and cook for 2 to 3 minutes. Immediately remove them and run under cold water or place them in an ice bath to stop cooking. After this, I place the broccoli on a towel to dry a bit. Then I chop it up.
• To make the pasta salad, toss the cold pasta with about ½ cup of the dressing to get every piece covered. Add in the tomatoes, almost all the green onions, almost all the bacon, the broccoli, romaine and shaved cheese. Toss everything together.
• Add in more dressing (as much as you’d like, another ½ cup or so - start slow, because you can always add more!) and toss, coating everything and making sure the salad is combined.
• Taste and season the salad more if needed. Top with the remaining green onions and bacon and serve!

asiago ranch

• Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week.