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
- Cooked macaroni according to package directions for Al Dente. Drain and cool on a sheet pan or tray until completely cooled.
- Cook pancetta in a skillet on medium high until crispy, but not burned. Drain on paper towel until ready to use.
- 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