BLT in a Bowl

Submitted by: Carol Murzyn, Mail Services


  1. - 12 ounces small rigatoni or other short pasta
  2. - ½ pound bacon (about 9 slices)
  3. - 1 medium red onion, sliced
  4. - 1 pint grape or cherry tomatoes, halved
  5. - 1 bunch arugula, thick stems discarded, torn into pieces


1. Cook the pasta according to package directions; drain and return it to the pot.
2. Meanwhile, cook the bacon in a large skillet until crisp, 6 to 8 minutes; transfer to a paper towel lined plate. Break into pieces.
3. Discard all but two tablespoons of the drippings and return the skillet to medium heat. Add the onion, and season with salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the tomatoes and arugula and cook, tossing, for 1 minutes.
4. Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.

Make ahead tip:

Prepare the recipe without the bacon (substitute 2 tablespoons oil for the drippings) and refrigerate for up to 2 days. Before serving, bring the pasta to room temperature. Cook the bacon; break into pieces an fold it into the pasta.