Host of Food Network Show Big Daddy’s House, Chef Aaron McCargo, cooks bacon and pesto salad on abc27 News Sunday morning.
BACON AND PESTO PASTA SALAD
Serves 6 to 8
1 Pound rotini
8 slices bacon, cooked until crispy and crumbled
1 cup shredded parmesan cheese, plus more for garnish
1 cup roasted red pepper strips (two 4-ounce jars)
1/2 cup thinly sliced red onion
1/2 cup oil-packed sun-dried tomatoes
1 cup packed fresh basil leaves
1/4 cup fresh lemon juice ( 3 to 4 lemons)
2 tablespoons chopped garlic
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 cup olive oil
TO PREPARE: In a medium saucepan, cook the pasta according to the package directions until al dente. Drain ( but do not rinse) and transfer to a dish to cool to room temperature. The pasta can be chilled until ready to use.
In a larger bowl, toss the pasta with the bacon, Parmesan, roasted pepper strips, onion, and sun-dried tomatoes.
In a food processor fitted with the metal blade, pulse the basil with the lemon juice, garlic, salt, and black pepper until well mixed. With the processor running, slowly drizzle the olive oil through the feed tube into the pesto and pulse until smooth. Spoon the pesto over the pasta mixture and toss until evenly coated.
Cover and refrigerate for at least 1 hour and up to 3 hours to give the flavors time to blend. Serve chilled or at room temperature, garnished with parmesan