BLT Pasta Salad

A juicy bacon-lettuce-tomato sandwich was the inspiration for this quick and delicious pasta salad. To make it in even less time, purchase precooked bacon and chop it.

oz. farfalle (bow-tie pasta)

lb. bacon 2 cups multicolored or red cherry tomatoes, halved 2 cups packed baby spinach 6 tablespoons mayonnaise 2 tablespoons finely minced drained oil-packed sun-dried tomatoes 2 garlic cloves, minced 1/2 teaspoon Worcestershire sauce 1 cup rustic croutons*

Cook farfalle according to package directions; drain. Rinse under cold water; place in large bowl.

Meanwhile, cook bacon in large skillet over medium-high heat 6 to 10 minutes or until crisp, turning once; coarsely chop.

Add bacon, tomatoes and spinach to farfalle. Combine all remaining ingredients except croutons in small bowl; stir into pasta mixture until well-coated. Stir in croutons just before serving.

TIP *Look in the produce or bakery section for croutons made with artisan bread or make your own.

(2-cup) servings PER SERVING : 580 calories, 33 g total fat (7.5 g saturated fat), 21.5 g protein, 49.5 g carbohydrate, 45 mg cholesterol, 1175 mg sodium, 4.5 g fiber