- 8 ounces whole-wheat orecchiete or small shell pasta
- 1 cup petite green peas
- 1/8 medium red onion, diced
- 1/4 cup crispy bacon crumbles
- 1 cup grape tomatoes
- Pesto Sauce
- Freshly grated Parmesan cheese
- Basil leaves
Fill a large pot with water and two heavy pinches of salt and bring to a boil. Add pasta and cook for 8 minutes or until al dente. Drain and pour into a large mixing bowl.
Allow the pasta to cool slightly, then add peas, red onion, bacon, tomatoes, and pesto; stir to combine. Garnish with freshly grated Parmesan cheese and torn basil.
Tortellini Pasta Pesto Salad: Substitute 1 pound of cheese-filled tortellini for the orecchiete and, after combining with other ingredients, toss pasta with 1/4 cup of black olives.