Bacon and Pesto Pasta Salad

1 pound rotini

8 slices bacon, cooked until crispy (see note)

1 cup shredded parmesan cheese, plus more for garnish (see note)

1 cup roasted red pepper strips (from two 4-ounce jars)

½ cup thinly sliced red onion

½ cup oil-packed sun-dried tomatoes

¼ cup freshly squeezed lemon juice (3 to 4 lemons)

2 tablespoons chopped garlic

1 tablespoon kosher salt, or to taste

1 tablespoon freshly ground black pepper

1 cup olive oil

In a medium saucepan, cook the pasta according to the package direction until “al dente.” Drain (but do not rinse) and transfer to a dish to cool to room temperature. The pasta can be covered and refrigerated until ready to use.

In a large bowl, toss the pasta with the bacon, parmesan, pepper strips, onion and sun-dried tomatoes.

In a food processor, pulse the basil with the lemon juice, garlic, salt and pepper until well mixed. With the processor running, add the oil through the feed tube and pulse until smooth. Spoon over the pasta, and toss to coat.

Cover and refrigerate at least 1 hour and up to 3 hours for the flavors to blend. Serve chilled or at room temperature, garnished with parmesan.

Serves four to six.

Cook’s note: For best results, use thick-cut, smoked bacon and high-quality parmesan that you grate yourself.

“Simply Done, Well Done” by Aaron McCargo Jr. (2011 Wiley)