Main dishes
PIEDMONTAISE PASTA SALAD
Preparation
15 min
Cooking time
15 min
Portions
4-6
Ingredients
Preparation
- Cook pasta in boiling salted water for 1 minute longer than package directions (just past al dente). Drain, lightly oil, and let cool.
- In a large frying pan, heat olive oil and cook pancetta until golden and crispy. Transfer to a paper towel–lined plate to absorb excess grease, then 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.
