Pesto Pasta Salad with Roasted Asparagus
1 - 16 oz. pkg. mini Farfalle (bowtie) pasta, cooked according to pkg. directions
1/2 cup pesto (I use a jarred brand.)
1/2 lb. asparagus, roasted with olive oil and salt
1 cup cherry tomatoes, halved
1 cup mozzarella, cubed
10 strips bacon, cooked and crumbled
Heat the oven to 459 degrees. Wash the asparagus and cut the tough ends off. Lay it on a broiler sheet and drizzle with olive oil and sprinkle with salt. Bake for 6-7 minutes or until just barely tender. Remove from the oven and cut into thirds or 2 inch pieces.
In a large bowl combine all the ingredients. Add more pesto if desired. Serve either warm or cold.
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