Pesto Pasta Salad

5 from 1 vote

Yield: 6 Servings

This smokey bacon and pesto pasta salad recipe with tomatoes and milky mozzarella is a 20-minute, Italian-inspired weekday lunch.

Prep Time5

Cook Time15

Total Time20

Ingredients

3 cloves garlic
½ cup pine nuts
2 cups packed fresh basil leaves
¾ cup olive oil
¼ cup parmesan cheese
1 teaspoon salt
black pepper, to taste
1 box, 16 oz farfalle pasta, cooked and drained
6 slices bacon, cooked and crumbled
1 pint cherry tomatoes, halved
2 8 oz containers of fresh mozzarella, chopped

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Instructions

In food processor, pulse garlic and pine nuts until fine paste. Add basil, olive oil, parmesan cheese, salt and black pepper. Pulse until smooth.
Toss cooked pasta in pesto. Add in bacon, cherry tomatoes and mozzarella. Serve immediately!

Notes

Storage Instructions

Refrigerate it in an airtight container for up to 4 days. Enjoy it chilled or at room temperature.

Nutrition

Serving: 1, Calories: 444kcal, Carbohydrates: 12g, Protein: 10g, Fat: 41g, Saturated Fat: 7g, Polyunsaturated Fat: 32g, Cholesterol: 18mg, Sodium: 650mg, Fiber: 2g, Sugar: 2g