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–+ servings

Pesto Pasta Salad

Al dente pasta with a creamy pesto sauce, savory crumbled bacon, mini mozzarella balls, toasted pine nuts, sweet cherry tomatoes and parmesan cheese.
5 from 1 vote
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Course Side Dish
Servings 12

Ingredients
  

Pasta Salad

  • 3/4 lb rotini noodles al dente
  • 3/4 lb bow tie pasta al dente
  • 1 lb bacon cooked, crumbled
  • 1 1/2 c peas thawed
  • 1/2 c pine nuts toasted
  • 12 oz cherry tomatoes halved
  • 8 oz mozzarella pearls
  • 1/2 c parmesan cheese
  • 3/4 tsp kosher salt
  • 3/4 tsp pepper

Pesto

  • 5 c basil leaves packed
  • 1/4 c pine nuts
  • 1/4 c walnuts
  • 9 cloves of garlic roughly chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 c olive oil
  • 1 c paresan cheese grated

Creamy Pesto Sauce

  • homemade pesto sauce
  • 10 oz frozen spinach thawed and squeezed dry
  • 3 tbsp freshly squeezed lemon juice
  • 1 1/4 c mayonnaise

Instructions
 

  • Boil pasta in separate pots of salted water until al dente. Drain and rinse in cold water to stop the cooking process. Set aside.
  • Prepare bacon. Line an extra large sheet pan with parchment paper. Line bacon up with no space in between. Bake on the top rack at 400 for 30 minutes flipping halfway through. Cool and cut.
  • Toast 1/2 c pine nuts in a dry saucepan over medium heat until golden brown, about 7 minutes. Stir often. Remove from pan. Set aside.
  • Halve cherry tomatoes. I recommend the Ruby Rows brand from Kroger.
  • Prepare the pesto by adding 1/4 c pine nuts, 1/4 c walnuts and garlic to a food processor. Process for 15 seconds. Scrape the sides of the food processor bowl.
  • Add basil leaves, salt, pepper. With the food processor running, slowly add the olive oil through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan cheese and process for one minute.
  • To the pesto add spinach and lemon juice. Process for 20 seconds. Add the mayonnaise and process another 20 seconds.
  • Add pasta, bacon, mozzarella pearls, peas, halved cherry tomatoes, toasted pine nuts and parmesan cheese to a large bowl. Pour in the creamy pesto sauce and toss until everything is combined.
  • Best served immediately. If storing, cover the surface of the pasta salad with cling wrap and foil on the rim of the bowl. Place in the refrigerator until serving time.
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