This recipe is adapted from http://www.skinnytaste.com
5 oz. Barilla uncooked elbows
2.5 slices of turkey bacon
1 large tomato diced
1.5 tbsp reduced fat mayo
1.5 cups of baby arugula
Salt and pepper
In a pot of salted, boiling water, cook your elbows until done.
Meanwhile, cook your bacon over medium-low heat in a skillet until crispy.
Chop tomatoes and combine them with mayo and pepper in a medium bowl.
Drain your pasta and rinse it with cool water to cool it down.
Combine your pasta with the tomato mixture and arugula and toss well.
Add the bacon and mix!
Serving Size: 1 cup
Points Plus Value: 4 per serving