8 oz gluten free pasta ( I used penne), cooked, rinsed and drained
1 pint cherry tomatoes, rinsed and cut in half
6 green onions, white and light green parts, diced
1 c packed arugula
1/3 c EVOO
1 t Dijon mustard
2 t lemon juice
3 T red wine vinegar
Salt and pepper
8 thick slices of smoked bacon, cooked till very crispy and crumbled
In a chilled bowl, toss the pasta, tomatoes and arugula. Whisk together the oil, mustard, lemon juice and vinegar. Season to taste with salt and pepper and toss with pasta mixture. Crumble the bacon on top and serve.
Time: 30 minutes Serves: 4-6
This salad sounded strange to me. I am always tempted to try strange, as strange usually tastes good. We loved this salad!
This recipe is from the Hay Day Country Market Cookbook by Kim Rizk, 1998.