Summer Pasta Salad with Arugula, Bacon & Feta Cheese

Photo by Sally P.
Adapted from qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.com

Ingredients

  • 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

  • 1/2-3/4

    lb baby arugula

  • 4-oz feta cheese, crumbled

  • 1

    cup cooked or grilled chicken pieces (optional)

  • 1/2

    cup extra virgin olive oil

  • 1/4

    cup balsamic vinegar

  • 1

    tsp lemon rind, grated

  • 1

    tsp Dijon mustard

  • Salt and pepper, to taste

Directions

Cook the farfalle pasta according to the package directions. Drain well. Transfer the pasta to a large serving bowl. Add the bacon, green onions, cherry tomatoes, and arugula to the warm pasta. Add feta cheese and chicken (if using) and toss. Whisk together the balsamic vinegar, lemon rind, and mustard in a small bowl. Gradually add the olive oil in a slow, steady stream, whisking until blended. Whisk in the salt and pepper, to taste. Pour the vinaigrette into the pasta salad and toss until well coated. Serve warm.

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