Springtime Bacon Pasta Salad
May 8, 2025 • 0 comments
This is a fresh, flavorful dish where our crispy, smoky bacon takes center stage. Tossed with pasta, bright asparagus, sweet peas, and peppery arugula, it’s all brought together with a zesty lemon-pesto dressing and plenty of parmesan. Every bite is the perfect balance of salty, savory, and springy- ideal side dish for picnics, potlucks, or add grilled chicken for a filling dinner. Store bought pesto will work just fine but if you really want to take this up a notch, use my Basil Pecan Pesto recipe below!
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1 package) Uncured Smoked Bacon
- (16 oz) pasta, cooked
- (1 bunch) asparagus
- (1 cup) frozen peas
- (2 cups) arugula
- (1/2 cup) parmasan, shaved
- (1) lemon, zested
- (2 tbsp) fresh thyme
- (1/2 cup) pesto, store bought or home-made (see below for a recipe)
- (2 tbsp) white wine vinegar
- (1 tbsp) olive oil
- (1/2) lemon, juiced
- (1 tsp) honey
- (to taste) salt & pepper
Directions
- Cook bacon until crispy and save the bacon grease. use 2-3 tbsp of the bacon grease to cook the asparagus in.
- Cut the asparagus into 1 inch pieces. cook in a skillet with the bacon grease, about 5-8 minutes
- Boil the frozen peas in salted water for 5 minutes. Drain and set aside to cool
- In a large mixing bowl, combine the cooked & cooled pasta, asparagus, peas, bacon, arugula and parmesan
- In another mixing bowl mix the pesto, white wine vinegar, olive oil, lemon juice, lemon zest, honey, thyme, salt and pepper together to make the vinaigrette.
- Toss the pasta salad with the vinaigrette until coasted. Serve fresh or store in the fridge up to 3 days in an air-tight container.
Recipe adapted from All Types of Bowls
Basil Pecan Pesto
Makes 3-4 cups
Ingredients:
- 1 cup toasted pecans
- 5 cups basil leaves
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 2 garlic cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Directions:
- Add garlic, lemon juice, pecans and 2 tbsp of olive oil into a food processor. Pulse to mince. Scrape down the sides
- Add basil and 2 more tbsp of olive oil. Pulse until basil is finely chopped
- Add the parmesan, salt, pepper and the remaining olive oil. Run until smooth.
- Storage: Transfer into 2-3 small jars. Top with olive oil. It will last in the fridge for 1 week or in the freezer for a few months.
