Egg And Bacon Pasta Salad - cooking recipe

Ingredients

14 oz bow tie pasta (farfalle)
6 slices bacon, cut into thin strips
4 None hard-boiled eggs, peeled and quartered
7 oz cherry tomatoes, halved
4 oz baby arugula leaves
4 None green onions, sliced diagonally
1/3 cup coarsely chopped flat-leaf parsley
1/2 cup shredded Parmesan cheese
1/3 cup store-bought French dressing

Preparation

Cook the pasta in a large saucepan of boiling salted water according to package directions; drain. Rinse the pasta in cold running water; drain. Place in a large bowl.
Meanwhile, heat a medium skillet on medium heat. Cook the bacon, stirring occasionally, for 3-4 mins or until crisp. Drain on paper towels; cool.
Add 1/2 the eggs to the pasta with the bacon, tomato, arugula, onion, parsley and Parmesan cheese.
To serve, drizzle the dressing over the pasta and toss to combine. Arrange the remaining eggs over the salad.