2 large ripe tomatoes, beefsteak or vine ripe, diced small
4 tbsp reduced fat mayo (hellman's)
salt and fresh pepper to taste
2 cups baby spinach
Instructions
In a large skillet cook bacon on medium-low heat until crispy on
both sides.
In a large pot of boiling salted water, cook pasta according to
package directions.
Chop tomatoes and combine it along with any accumulated juice
with mayonnaise and pepper in a medium bowl. Drain pasta and
rinse with cold water to cool. Combine pasta with tomatoes and
spinach mixing well. Toss in bacon right before serving.
Originally Submitted
11/28/2011
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