HOT BACON AND ONION PASTA SALAD

1 lb whole-grain rotini
1 large onion
1 garlic clove
1 lb bacon
1/2 cup vinegar
1/2 cup Splenda granulated
1/2 cup prepared mustard

Cook rotini as directed on the package; drain well.

While rotini cooks fry the bacon crisp and drain on paper towels. Reserve enough of the bacon drippings to saute the onion and garlic together in the pan.  When the onions are transparent, reduce the heat under the skillet and add the vinegar, mustard, and Splenda; stir to mix well. Remove from heat.

Crumble the drained bacon into the skillet mixture.

In a heatproof bowl, toss the pasta with the cooked dressing mixture.

Serve this dish warm.

Sorry, no photo.