BLT Pasta Salad with Blue Cheese

8 ozs. bow-tie pasta, cooked, rinsed and drained

1 pint cherry tomatoes, rinsed and halved

6 scallions, white and green parts, thinly sliced

1 C. packed arugula leaves, rinsed, thick stems removed

1/3 C. extra virgin olive oil

1 t. Dijon mustard

2 t. fresh lemon juice

3 T. red wine vinegar

salt and freshly ground black pepper to taste

8 thick cut slices of smoked bacon, cooked until crisp

4-6 ozs. blue cheese

In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.

In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar together until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables.

Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly.

Serves 4-6.