Tuesday, July 27, 2010

Summer Pasta Salad with Arugula, Bacon and Feta cheese


16-oz box farfalle (bow tie) pasta
1/2 lb. bacon, cooked and crumbled
1/4 cup green onions, thinly sliced
1 pint cherry tomatoes, halved
4-oz package crumbled feta cheese
1/2 – 3/4 lb. baby arugula
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1 cup cooked or grilled chicken pieces, optional


Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.

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