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| During the warmer weather I like to eat something not so heavy. With the fresh herbs in the garden this dish using the fresh basil and sliced grape tomatoes flavors the pasta perfectly with the crumbled bacon. |
1 lb penne pasta or your favorite cooked al dente to package directions and drained
1 bottle Parmesan peppercorn dressing
1 whole milk 16 oz roll of mozzarella cut into chunks
1 container around 15 small grape tomatoes sliced in half
6 slices of fried bacon crumbled
fresh basil leaves
Optional: red pepper flakes, salt and pepper to taste
In a large pasta bowl, add the pasta mix with around 1/4 cup salad dressing. Add the tomatoes and bacon, toss together. Add more dressing to taste. Top with slices of fresh mozzarella chunks. Serve sprinkled with more bacon and garnish with basil.
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