Pesto Pasta Salad
This is the perfect potluck salad!
Servings: 10 servings
Ingredients
- 6-8 slices bacon
- 1 pound dried short pasta
- 1 pint cherry tomatoes halved (about 10 ounces)
- ½ 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
Instructions
- Make the basil vinaigrette in a blender and set aside.
- Cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
- 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.
- 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.
Notes
Feel free to leave out the bacon to make this vegetarian-friendly. You could also bring crumbled bacon on the side.
Nutrition
Calories: 270kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg