Porkopolis Pasta Salad

1 lb. of farfalle (bow-tie) pasta
3 T. of olive oil
8 slices of thick smoked bacon
1 pint of grape tomatoes
3-4 oz. of arugula
1/2 c. of red onion
1/2 c. of mayonnaise
1 cup of freshly grated parmesan
Salt and pepper

Cook the pasta according to directions. Drain the cooked pasta and toss it with the olive oil. Fry the bacon until crisp and place it on paper towels to absorb the grease. Break the bacon into bite-size pieces and place them in a large salad bowl. Quarter the grape tomatoes, chop the red onion and arugula, then add them to the salad bowl. Mix the mayonnaise with 1/2 c. of the parmesan. Add the pasta to the salad bowl then toss all ingredients with the mayo-parmesan mixture. Add the remaining parmesan before serving. Salt and pepper to taste. Salad serves 4-6 people.