Summer Pesto Pasta Salad

Pasta salad season is in full swing, baby! Backyard BBQs with colorful bowls overflowing with potatoes, pastas, fruit, salads and snacks... that's Summer. This pasta salad is different than the traditional salad which is often overly sweet and swimming in glops of mayo. It's delightfully flavorful, light and bursting with colors from garden fresh ingredients currently in season. That's how it should be done!

The pesto is easy to make and it's made cheaper than average because walnuts are used instead of the more traditional pine nuts, but you could use anything you want. Pick a good handful of fresh basil and parsley from your garden for the pesto, and the sweetest summer tomatoes and peppers you can find to toss with the pasta. Mmmmmmm so so so good.

As always, feel free to change up the ingredients to whatever you have on hand that you're looking to use up. Spinach instead of arugula, add zucchini, red onion, scallions, chives, peas, etc. Make it your own!



Summer Pesto Pasta Salad

Ingredients:
1 lb pasta (14 oz if gluten free because it tends to absorb more sauce)
1/2 cup walnuts
2/3 cup packed fresh basil
2/3 cup packed fresh parsley
1/4 cup + 1 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt
1/4 tsp fresh black pepper
pinch of red pepper flakes
1/3-1/2 cup good quality olive oil
2 tbsp sour cream/mayo
4-6 pieces of bacon, cooked and crumbled
3 cups halved cherry tomatoes
1 bell pepper, diced
3/4 cup halved kalamata olives
1 can chickpeas, rinsed and drained
1/2 - 3/4 cup chopped marinated artichokes
1 small onion, (red or vidalia) diced (about 1/2 cup)
8-12 oz mozzarella pearls - the more cheese the better let's be real
A few handfuls of arugula or spinach
Balsamic reduction**

Directions:

• Cook pasta according to package directions to al dente. 
• In small, dry skillet on the stove over medium heat, toast the walnuts until they are warm and fragrant. 
• In food processor, add toasted nuts, basil, parsley, lemon juice, garlic, salt, pepper and red pepper flakes. Process to combine and drizzle in olive oil, scraping down the sides as needed until you create a smooth sauce. Then quickly blend in the sour cream/mayo. 
• Toss pasta with bacon, tomatoes, olives, chickpeas, artichokes, onion, mozzarella and arugula and pour over the pesto sauce an stir to coat all ingredients with the sauce. 
• Serve immediately with a drizzle of balsamic reduction or refrigerate. Use balsamic reduction just before serving so it doesn't get all mixed in. 

**You can make your own balsamic reduction by putting balsamic vinegar in small saucepan over medium-high heat, bringing to a low boil then reducing to a simmer and cooking for a few minutes until it reduces and thickens to coat the back of a spoon. Let cool before using. You can also buy balsamic glaze in the grocery store - I use Monari Federzoni which tastes just as good as making it yourself and it's affordable - great ingredient to have on hand!