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Macaroni Salad with Crispy Pancetta & Peas


  • Author: A Foodie Affair
  • Yield: 8 1x

Description

The crispy pancetta and peas add a delicious and flavorful twist to ordinary macaroni salad, a lemony dressing.


Ingredients

Scale
  • 12 oz salad-size macaroni pasta, cooked according to package instructions for Al Dente, and cooled
  • 1 cup frozen petite peas, thawed
  • 4 oz diced and crisped pancetta
  • 3 stalks green scallions, sliced
  • Creamy, Lemon-Thyme Dressing (recipe below)
  • 2 teaspoons fresh thyme leaves, for garnish

Instructions

  1. Cooked macaroni according to package directions for Al Dente. Drain and cool on a sheet pan or tray until completely cooled.
  2. Cook pancetta in a skillet on medium high until crispy, but not burned. Drain on paper towel until ready to use.
  3. Add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas, scallions and the diced, crisped pancetta; if serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves. If making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta/scallions when ready to serve, to keep the pasta salad moist and fresh; keep cold.
  • Category: Salad