Pesto Pasta Salad

bacon, cooked until crispy, drained, & chopped

orecchiette (or other small pasta)

fresh asparagus (thin spears), cut into 1 1/2-inch pieces with tough ends trimmed off

frozen peas, cooked & drained

mini fresh mozzarella balls (pearls), drained

to 1 1/2 cups (8 to 12 ounces) pesto (homemade or store-bought, fresh or jarred)

to 3 tablespoons red wine vinegar

to 3 tablespoons extra-virgin olive oil

Salt & freshly ground black pepper,