Time: 45 min.
Complexity: easily
Servings: 6

This salad recipe was inspired by the flavors of a BLT sandwich (bacon, lettuce, and tomato). Remove the bread and grab the pasta. Toss it with tomatoes, arugula, and fried bacon and serve for lunch or dinner. Orecchiette pasta (ears) is ideal for this salad; it absorbs a lot of the vegetable juices and dressing, making it even more delicious.

Ingredients:

• 10 slices bacon, finely chopped
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot, chopped
• 220 g orecchiette pasta
• 2 cups arugula
• 1 cup torn fresh basil leaves
• 3 medium tomatoes, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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orecchiette pasta, bacon, shallots, arugula, tomatoes, basil

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Preparation:

Step 1
• In a large saucepan, bring salted water to a boil.
Step 2
• Place the bacon in a large, cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Set aside.
Step 3
• In a large bowl, combine flour, vinegar, shallots, 1/2 teaspoon salt and a few grinds of black pepper.
Step 4
• Place the pasta in boiling water and cook according to package instructions. Drain and rinse the pasta under cold water until completely cool; add to the bowl with the dressing.
Step 5
• Add the arugula, basil, and tomatoes to the bowl and toss. Season with salt and pepper and sprinkle with the fried bacon. Serve immediately.

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