BBQ Pasta Salad

Finally is summer in London!! 
Parks are full of people and what's better than a pasta salad for your pic nic, barbcue and summer party?

This one is very tasty and you can prepare it the day before and leave it in the refrigerator!


300 gr. of conchiglie pasta
4-6 slices thick-cut bacon, chopped
1 cup red kidney bean
1/2 cup feta, chopped
1⁄2 red onion, finely diced

For the dressing:

3 tbsp red pesto sauce
1 tbsp lemon juice
1⁄2 tbsp dried parsley
1⁄2 tsp dried oregano
1⁄2 tsp dried basil

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In the meantime, cook the bacon over medium-high heat until it becomes crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towel to drain. 
In a large mixing bowl combine pasta, bacon, beans, red onion and dressing. Toss until well combined and finshed with feta on top.

This pasta salad can be stored in the refrigerator for 3-4 days.


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