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There is no summer without a pesto pasta salad topped with a dash of crispy bacon!
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PESTO PASTA SALAD WITH CRISPY BACON

Course Salad
Total Time 20 minutes
Servings 6

Ingredients

PESTO (~3/4 CUP)

  • big handful basil
  • 3 TBSP almonds
  • 60 g parmesan
  • 2 cloves garlic
  • olive oil
  • pepper
  • salt

PASTA SALAD

  • 500 g whole grain pasta
  • basil pesto
  • 500 g cherry tomatoes halved
  • 2 yellow or red bell peppers chopped
  • 150 g small mozzarella balls halved
  • 100 g bacon
  • juice of 1/2 lemon
  • olive oil
  • salt
  • pepper
  • basil leaves for garnish

Instructions

Pesto

  1. Combine basil, almonds, parmesan, and garlic in a food processor and pulse until coarsely chopped. Add olive oil one tablespoon at a time and mix until smooth. You'll probably need around 8 tablespoons. Season with salt and pepper.

Pasta salad

  1. Bring a large pan of salted water to a boil and add pasta. Cook until al dente and rinse under cold water.

  2. Place bacon strips into a large skillet and cook over low heat. When the meat starts to get dark red turn the stripes around with tongs. If there's too much grease in the skilled, spoon it out. The bacon is done when it's dark red on both sides. Move the stripes onto a plate covered with a paper towel and wait a couple of minutes until it crisps up. Then use your hands to break it apart into small pieces.
  3. Put the pasta in a bowl and add the pesto. Mix it well.
  4. Add tomatoes, peppers, mozzarella, half of the bacon, and lemon juice and mix well.
  5. Season with salt and pepper and add a drizzle of olive oil if necessary.
  6. Top with remaining bacon and basil leaves.