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5 from 1 vote

Pesto Pasta Salad

Author: Gaby


  • 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


  • 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.