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RECIPE: Bacon and Pesto Pasta Salad

Updated: November 15, 2011 9:30AM


1 pound rotini

8 bacon slices, cooked until crispy, crumbled

1 cup shredded Parmesan cheese, plus more for garnish

1 cup (two 4-ounce jars) roasted red pepper strips

½ cup thinly sliced red onion

½ cup oil-packed sun-dried

1 cup packed basil leaves

¼ cup lemon juice (from 3 to 4 lemons)

2 tablespoons chopped garlic

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 cup olive oil

In medium saucepan, cook pasta according to package directions until al dente. Drain (but do not rinse) and transfer to dish to cool to room temperature. Pasta can be covered and chilled until ready to use.

In large bowl, toss cooled or chilled pasta with bacon, Parmesan, roasted red pepper strips, onion and sun-dried tomatoes. In food processor fitted with metal blade, pulse basil with lemon juice, garlic, salt and black pepper until well mixed. With processor running, slowly drizzle olive oil over pasta mixture; toss until evenly coated.

Cover and refrigerate for at least 1 hour and up to 3 hours to give flavors time to blend. Serve chilled or at room temperature, garnished with additional shredded Parmesan.

From Simply Done, Well Done by Aaron McCargo Jr.

Nutrition facts per serving: 747 calories, 38 g fat, 15 g saturated fat, 37 mg cholesterol, 96 g carbohydrates, 50 g sugars, 6 g protein, 607 mg sodium, 4 g fiber

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