BLT Pasta Salad (serves 4)

12 ounces tricolor fusilli
2 teaspoons olive oil
5 slices turkey bacon, cut crosswise into 1/2-inch strips
1 large onion, cut into 1/2-inch chunks
3 cloves of garlic, minced
1 pint red and/or yellow cherry tomatoes, halved
3/4 teaspoon salt
8 cups coarsely chopped watercress or shredded romaine lettuce, or a combination
1/3 cup grated Parmesan cheese

1. Cook fusilli according to directions. Drain, reserving 1/2 cup pasta water.
2. Heat oil in skillet over medium heat. Add bacon, onion, and garlic. Cook, stirring frequently, until onion is golden - about 7 minutes.
3. Add tomatoes and salt to skillet and cook until tomatoes begin to soften but still hold their shape, about 5 minutes.
4. Place greens in a large bowl. Add reserved pasta cooking water to tomatoes in skillet and bring to a boil. Pour hot tomato mixture over greens. Add pasta and Parmesan, and toss to combine.

If you'd like a colder salad, cool bacon and onions. Cool pasta. Add tomatoes to onion mixture, but don't cook. Combine all cold ingredients and toss with pasta and greens.

Per serving: 410 cal, 20 g protein, 65 g carbs, 7 g fiber, 10 g fat, 22 mg cholesterol, 876 mg sodium

Recipe taken from Walk it Off magazine, Spring 2009, page 71