14. BLT PASTA SALAD

serves eight


salt
1 lb. farfalle (bow-tie) pasta
2 tablespoons olive oil
8 oz. bacon slices, cut into 1-inch pieces
4 cups grape tomatoes, halved lengthwise
1 1/2 cups (3-4 oz.) stemmed, coarsely chopped arugula (substitute: watercress)
1 cup chopped red onion

DRESSING:
1/2 cup regular or reduced-fat (not nonfat) mayonnaise
1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tablespoon white wine vinegar
coarsely ground black pepper

Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions, until al dente (just tender to the bite), then drain and transfer to a large, shallow nonreactive serving bowl. Toss pasta with olive oil and set aside.

In a large, heavy skillet set over medium heat, fry the bacon until crisp and golden, then drain on paper towels. Add the bacon, tomatoes, arugula, and onion to bowl with pasta and mix well.

TO MAKE THE DRESSING: In a small bowl, whisk together mayonnaise, half of the Parmesan cheese, vinegar, and 1 teaspoon pepper. Add to bowl with pasta and toss well to coat pasta with dressing. Add the remaining Parmesan cheese, and toss well to mix. Taste and season salad with more salt and pepper if needed. (Salad can be prepared 1 hour ahead. Cover with plastic wrap and leave at cool room temperature.)


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 205