Summer has finally hit in Socal. Every year we make our way through May Gray and June Gloom and then somewhere in August, summer strikes in full force. The only difference this time is that we have the added bonus of humidity which has me wanting quick and easy meals that don’t involve a lot of heat.  Enter the Bacon Mozzarella Pasta Salad.

I like this pasta salad for a lot of reasons.  First, it requires minimal ingredients and minimal cleanup, second it has lots of fresh summer vegetables, and third it involves bacon which can easily be made in kitchen indoor grill.  Enough said.  It’s an easy summer dinner that’s perfect when you don’t feel like cooking, and would also be a great dish to take to a BBQ.  It also happens to pair really well with a crisp glass of pinot grigio.

Bacon Mozzarella Pasta Salad (serves 1-2)

Ingredients:

1 cup brown rice pasta (whole wheat works too)

2 cups arugula

1/2 cup chopped bacon

1 cup heirloom tomatoes

1/2 cup broccoli or any vegetable of your choice

1/4 cup mozzarella cheese

Olive Oil

Salt and Pepper to taste

Directions:

Bring a pot of water to a boil.  Cook your pasta for 8-10 minutes or until al dente.  Remove pasta from water and place in fridge to cool.

In a large skillet saute your bacon until nice and crispy.  Set aside.

Place arugula and pasta in a small bowl and top with tomatoes, broccoli, mozzarella and bacon.  Lightly drizzle with olive oil and salt and pepper to taste.

Other great toppings for this salad include avocado, hard-boiled eggs and carrots.

Any other pasta salad dishes I should try?  What’s your favorite thing to eat when it’s hot out?