Italian Pasta Salad

Italian Pasta Salad:

1 box of Gemelli noodles

2 tbsp extra virgin olive oil

16 oz block of fresh mozzarella (Sorrento - from Safeway)

1 cup pitted, Kalamata olives

1 8oz can Italian stewed, diced, tomatoes (drained)

5 pieces of crispy turkey bacon

1 cup cherry tomatoes, seeded, finely chopped

1/4 cup fresh basil, sliced julianne

2 tbsp freshly squeezed lemon juice

2 tsp salt

1 1/2 tsp pepper

Dressing:

1/2 cup balsamic glaze

1 tbsp brown sugar

1 garlic clove, minced

Boil a large pot of salted water. Once it comes to a roaring boil add the 2 tablespoons of olive oil and pasta noodles and cook to al dente. Drain the noodles (reserving 1/4 cup of the pasta water) and place them into a large serving bowl to cool down. After they have cooled down and right before you are about to add the other ingredients, add a little bit of the reserved pasta.

In a large pan, cook the bacon until crispy. Place onto a paper towel to drain and cool. Crumble the cooled bacon and set aside. Next, cut and cube the block of mozzarella cheese and set aside. Cut up the cherry tomatoes and set aside.

Using a food processor, pour in the can of diced tomatoes and the kalamata olives. Pulse a few times (or until the tomatoes and kalamata olives are coarsely chopped). Remove any excess water by straining the mixture with a mesh food strainer.

Pour the mozzarella, cherry tomatoes, Kalamata olives and diced tomato mixture, basil and the crumbled turkey bacon over the pasta. Mix together. Add the lemon juice, salt and pepper. Then add the Balsamic Glaze Vinaigrette dressing and mix thoroughly. Serve cold or warm.

Balsamic Glaze Vinaigrette dressing:
1/2 cup Balsamic Glaze (I use Tantillo Balsamic Bliss)
1 tbsp brown sugar
1 garlic clove minced
Mix together in a small bowl and pour over the pasta. Add more of the balsamic glaze if needed.