by Lori Dunn
Use peppery arugula in BLT pasta salad.
6
SERVINGS
Ingredients
- 8 ounces bow-tie pasta, cooked, rinsed and drained
- 1 pint cherry tomatoes, halved
- 6 scallions, white and light green parts only, thinly sliced
- 1 cup packed, coarsely chopped arugula leaves
- 1/3 cup extra virgin olive oil
- 1 teaspoon Dijon-style mustard
- 2 teaspoons fresh lemon juice
- 3 tablespoons red wine vinegar
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- 8 slices thick-cut bacon, cooked until very crisp
Directions
- In chilled bowl, combine pasta, tomatoes, scallions and arugula; set aside.
- In small bowl, whisk together olive oil, mustard, lemon juice and vinegar. Season to taste with salt and pepper, and toss with pasta and vegetables. Crumble in bacon, and toss to combine.
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