BLT Pasta Salad

Add your beef bacon slices to a foil-lined pan.
Place the pan in a cold oven and set the temperature to 390℉. Cook for 12 - 15 minutes, or until crispy.
Remove the pan and transfer the bacon onto paper towels to drain excess grease. Crumble bacon slices into small pieces.
In the meantime, fill a large pot with water and a generous amount of salt.
Bring the pot to a rolling boil, then cook the pasta for 6 minutes.
Reserve ⅓ cup of pasta water, then drain the pasta.
Add the pasta to an ice bath to completely cool. Drain again and set aside.
Rinse and slice your grape tomatoes into fourths.
Roll up the fresh spinach leaves, then slice into thin ribbons using a knife.
Finally, mix the ranch with the pasta water, a little at a time, to thin it out.
You may not use all of the water!
Add the cooked pasta to a large salad bowl. Toss with about half of the ranch dressing.
Pour in the crumbled bacon, sliced tomatoes, and spinach.
Season with salt, black pepper, oregano, and garlic powder.
Toss once more with the remaining dressing until everything is combined.
Serve as is, or let the pasta salad marinate in the fridge for at least 30 minutes. Enjoy!