PIEDMONTAISE PASTA SALAD
Preparation 15 min
Cooking time 15 min
- Cook pasta in boiling salted water, according to instruction on package. Drain and lightly oil. Let cool.
- In a large frying pan, heat olive oil and cook pancetta until cubes are golden and crispy. Set aside.
- In a large bowl, combine pasta, cherry tomatoes, shallot, pickles, green peas, pancetta and eggs. Add mayonnaise, lemon juice, salt and pepper. Mix until well combined.
- Refrigerate for an hour before serving. Adjust salt and pepper to taste.