Pesto Pasta Salad
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(6)
Ingredients
10 servings
- 6-8 slices bacon
- 1 pound dried short pasta
- 1 pint cherry tomatoes (halved (about 10 ounces)
- 1/2 cup castelvetrano olives (pitted and halved)
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh dill
- Kosher salt and freshly cracked black pepper to taste
- 1 recipe Basil Vinaigrette
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Preparation
Step 1
Make the basil vinaigrette in a blender and set aside.
Step 2
Cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
Step 3
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
Step 4
Place the drained pasta, bacon, tomatoes, olives, basil vinaigrette, and herbs in a large bowl. Toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Step 5
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