Pesto Pasta Salad Recipe
This simple Pesto Pasta Salad is loaded with pasta shells, fresh pesto, salty bacon, crumbly feta, juicy tomatoes, and crunchy cashews!
  • Course
    Snacks, Side Dishes, and Appetizers
Servings
6 people
Prep Time Cook Time
10 minutes 10 minutes
  • Course
    Snacks, Side Dishes, and Appetizers
Servings
6 people
Prep Time Cook Time
10 minutes 10 minutes
Pesto Pasta Salad Recipe
This simple Pesto Pasta Salad is loaded with pasta shells, fresh pesto, salty bacon, crumbly feta, juicy tomatoes, and crunchy cashews!
  • Course
    Snacks, Side Dishes, and Appetizers
Servings
6 people
Prep Time Cook Time
10 minutes 10 minutes
  • Course
    Snacks, Side Dishes, and Appetizers
Servings
6 people
Prep Time Cook Time
10 minutes 10 minutes
Ingredients
  • 1 (16 oz) box small shells cooked, reserve at least 2 cups cooking liquid
  • 1 (10 oz) container cherry tomatoes diced or quartered
  • 1 (4 oz) container crumbled feta
  • 4-6 strips bacon cooked and crumbled
  • 1/4 – 1/2 cup roasted cashews*
  • 1 batch Cilantro Pesto
  • salt to taste
Instructions
  1. In a large bowl, stir all ingredients together until well combined.
  2. Thin out with pasta water, if necessary.
  3. Cover and chill until ready to serve.
  4. Taste and re-season, if necessary, and serve! (After chilling, you may need to thin out with more pasta water, so make sure you save it!)
Recipe Notes

*To roast cashews: preheat oven to 300 degrees F. Place cashews on an unlined, rimmed baking sheet. Roast in preheated oven until cashews are fragrant and golden, about 4-8 minutes. Stir halfway through to avoid burnt spots.

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