Pasta Salad with Swiss Chard & Bacon

2 c. uncooked rotini or other pasta
1 bunch Swiss chard (10 or 12 stems)
3 small bell peppers
6 pieces of bacon
1/2 c. vinaigrette*
salt and pepper

** Use your favorite bottled brand or make Basil Vinaigrette by whisking
together 1/3 c. extra virgin olive oil, 2 T. of apple cider or sherry wine vinegar, a generous tablespoon of honey, a generous tablespoon of finely chopped fresh basil, and 1 small finely minced garlic clove. The honey makes this vinaigrette ever so mildly sweet so it’s a wonderful contrast to the salty bacon in the salad.

Cook pasta and bacon according to package directions. Drain and cool bacon on a paper towel before cutting into small pieces.

While pasta finishes cooking, prepare swiss chard by removing stems and the thicker portion of the main “vein” since that part is stringy and tough. Stack chard leaves and roll into a “cigar” to then slice into very thin ribbons. Prepare bell peppers by removing the stems and seeds and slicing into very thin strips. Place both chard and peppers in a large bowl. Drain pasta and give it a real quick rinse in cool water. You want it to still be a little warm but not terribly hot so it takes off just a little of the rawness from the vegetables but doesn’t cook them. Make sure pasta is thoroughly drained before adding to the bowl of swiss chard and pepper. Add the bacon and pour on dressing sparingly until you reach your desired amount and toss to coat. Salt and pepper to taste.

Courtesy of straightfromthefarm.net