by Deb Danner (Dayton, OH)

1 lb Barilla Piccolini Pasta (I like the farfalle)
1 package of cherry or grape tomatoes (quartered)
4 oz summer sausage (diced small)
4 oz sharp cheddar cheese (diced small)
4 oz bacon
1/4 cup canola oil
10 stems cilantro
1 lime
salt
pepper

Cook pasta according to package directions. Drain cool in ice water. Set aside. While pasta is cooking, slice the bacon strips into approximately 1/4 inch pieces and cook until crisp. Drain and set aside to cool. Quarter the tomatoes, and dice the summer sausage and cheddar cheese. Set aside. To make the pesto, put the cilantro and oil into a food processor or blender and blend for about a minute. Add the juice of one lime, and salt and pepper to taste. Mix. Put drained pasta, tomatoes, summer sausage, cheese and bacon in a large mixing bowl. Add the pesto, and mix well.