Summer Pasta with Tomatoes, Fresh Basil, and Bacon recipe

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Ingredients

1 pound farfalle (bow-tie) pasta
½ pound bacon
1 ½ cups grape tomatoes, cut in half
¾ cup crumbled feta cheese
½ cup toasted pine nuts
1 tablespoon chopped fresh basil, or more to taste
½ cup shredded Parmesan cheese
¾ cup olive oil
4 cloves garlic, crushed
1 lemon, juiced

Nutrition Info

574.6 calories
carbohydrate: 47.1 g
cholesterol: 34.8 mg
fat: 36.3 g
fiber: 3.3 g
protein: 18.8 g
saturatedFat: 9.4 g
servingSize: -
sodium: 569 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble into a bowl.

  3. Combine cooked pasta with crumbled bacon, grape tomatoes, feta cheese, pine nuts, and basil in a large serving dish.

  4. Combine Parmesan cheese, olive oil, garlic, and lemon juice in a food processor. Blend until smooth. Pour into pasta salad and mix to combine.

Recipe Yield

8 servings

Recipe Note

One of my favorite ways to use fresh basil and tomatoes! Please don't substitute dried basil, as it will not give the same flavor. Serve at room temperature for a summer pasta or serve warm.

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