It’s been so dang hot lately that there are times I don’t even want to leave my house. I know, those who know me are shocked! I love to be on the go! But since I have a few half-empty packages of pasta in my pantry, fresh tomatoes from the garden and some leftover baby pearl mozzarella cheese, I figured I could make a better lunch than anything I’d get from a takeout window.
This is one of those recipes that I hate to actually call a recipe, because it’s so easy and thrown together. But hey, that is how recipes go. It was delicious, so simple to make and perfect for a VERY hot summer day!
Caprese Pesto Pasta Salad
Recipe is a Christen original
Ingredients:
2 cups pasta of your choice, cooked and drained
2 slices bacon, cooked and crumbled
1-2 tbsp prepared pesto
tomato wedges
fresh pearl mozzarella
salt and pepper to taste
Parmesan cheese
Method:
Combine all ingredients, using more pesto if you want it to be more well-coated. Taste for seasonings and adjust as needed. Refrigerate and serve cold.
Caprese Pesto Pasta Salad
