Bacon and Pesto Pasta Salad
  • 1 pound rotini
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded Parmesan cheese
  • 1 cup roasted red pepper strips (two 4 ounce jars)
  • ½ cup thinly sliced red onion
  • ½ cup oil packed sun-dried tomatoes
  • 1 cup packed fresh basil leaves
  • ¼ cup fresh lemon juice (3 to 4 lemons)
  • 2 tablespoons chopped garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup olive oil
  1. In a medium saucepan, cook the pasta according to the package directions until al dente. Drain, but do not rinse and transfer to a dish to cool to room temperature. The pasta can be chilled until ready to use.
  2. In a larger bowl, toss the pasta with the bacon, Parmesan, roasted red pepper strips, onion and sun-dried tomatoes.
  3. In a food processor fitted with metal blade, pulse the basil with lemon juice, garlic, salt and black pepper until well mixed. With the food processor running, slowly drizzle the olive oil through the feed tube into the pesto and pulse until smooth. Spoon the pesto over the pasta mixture and toss until evenly coated.
  4. Cover and refrigerate for at least one hour and up to 3 hours to give the flavors time to blend. Serve chilled or at room temperature, garnished with Parmesan cheese.
Recipe by phoebe's pure food at