BLT Pasta Salad

BLT Pasta Salad
Serves Approximately 16 (one cup portions)

1 pound shell pasta
8 slices of thick-cut bacon (ideally, low sodium)
1 pound cherry tomatoes, halved (or quartered)
2-3 cloves garlic, minced
5 ounces fresh arugala
1 bunch green onions, sliced, greens and whites

1. Bring a large kettle to a boil. Salt the water. When boiling, add the pasta and cook until "al dente", 8-10 minutes.
2. While the pasta boils, fry bacon until crispy. Chop and set aside. 
3. Pour off all but 2 tablespoons bacon grease.
4. Return the skilletto stove over medium heat. Add the garlic and tomatoes, and cook over medium-high heat until the tomatoes begin to soften (2 minutes.)
5. Drain the pasta, saving 2 cups of the pasta water.
6. Return the hot pasta back to the kettle. 
7. Add the arugala and stir gently.
8. Add the tomatoes and garlic, the green onion and one cup of the reserved water. Stir to mix.
9. Top with bacon, and more pasta water if you think it needs it. 
10. This can be served warm or cold.

Nutritional data for one cup:

Calories:         103
Fat:                 2.3g
Sat fat:            0.6g
Chol:              3.8g
Sodium:        47.9g
Carbs:           17.2g
Fiber:              1.3g
Protein:           4.4g

You can increase the health benefits by using a high fiber pasta, but Tammy and I don't eat pasta that often and we simply prefer the "regular" white pasta.

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