Herb Vinaigrette (see below)
12 ounces uncooked pasta such as orriachette
2 T olive oil, divided
4 ounces bacon
1½ pounds heirloom tomatoes, chopped
4 C loosely packed arugula
8 oz cheese, such as fontina or smoked gouda
15 fresh basil leaves, cut into thin strips
3 T chopped fresh parsley
½ T red pepper flakes
Kosher salt
Freshly ground black pepper
Make Herb Vinaigrette (see instructions below).
Prepare pasta according to package directions for al dente. Toss together pasta and olive oil in a large bowl. Cook bacon until crisp; drain on paper towels until cool enough to handle. Crumble and reserve. Add tomatoes, next 5 ingredients, and 6 T vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with bacon. Just before serving, stir in remaining vinaigrette.
Herb Vinaigrette
Makes about 3/4 cup
2 T red wine vinegar
1 T fresh lemon juice
4 small garlic cloves
½ C olive or grapeseed oil
12 fresh basil leaves
½ C fresh parsley leaves
½ C grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.