Pesto Pasta Salad

• Meat

  • 16 oz Bacon

• Produce

  • 1 lb Asparagus, fresh
  • 2 cups Peas, frozen cooked & drained

• Condiments

  • 1 cups Pesto, fresh or jarred homemade or store-bought

• Pasta & Grains

  • 1 lb Orecchiette

• Baking & Spices

  • 1 Salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 8 oz Mozzarella, mini fresh

Found on fivehearthome.com

Description

Directions

• Bring a large pot of generously salted water to a rolling boil over high heat. Add orecchiette and cook until al dente, stirring occasionally, according to package directions. Three minutes before the pasta is done, add the asparagus pieces. Finish cooking until pasta is al dente and asparagus is blanched. Drain in a large colander and rinse until cool under cold water.
• Transfer pasta and asparagus to a very large bowl; add peas and mozzarella pearls. Transfer pesto to a medium bowl and stir until smooth. Whisk in 2 to 3 tablespoons red wine vinegar, to taste, and just enough extra-virgin olive oil to thin out the pesto to a dressing-like consistency. Pour pesto dressing over the pasta salad ingredients, gently toss ingredients to combine and coat, and season with salt and pepper, to taste. Just before serving, stir in the bacon, reserving a bit to sprinkle over the top for garnish.