A great pasta salad. Perfect for a picnic.
Cook the pasta according to the package directions. Drain the pasta, reserving 1/2 cup of pasta water. Return pasta to the pot. Add the Brie, sliced kielbasa and reserved pasta water to the pasta and toss until the pasta is coated.
Heat the oil in a large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes. Add the wine, 1/2 tsp salt and 1/4 tsp of pepper and cook until the mushrooms begin to brown 5-6 minutes. Add arugula and cook 2 minutes more.
Mix the mushroom-arugula mixture with the pasta and toss. Crumble and sprinkle the cooked bacon on top and lightly toss again.
Serves 4-5 people. Great for a picnic to make ahead and pack up.