Pasta Salad with Pancetta

Pasta Salad with Pancetta


  • 1 pound of elbow macaroni or your favorite shaped pasta.

  • 6 oz of pancetta, chopped

  • 2 stalks of celery, chopped

  • 1 medium sized onion, chopped

  • 1 small red bell pepper, chopped

  • 1 carrot, chopped

  • 1 small can of baby sweet peas, drained

  • 1 small can of crushed pineapple, drained

  • 1 cup of mayonnaise

  • 1/2 tsp salt

  • 1/2 tsp of freshly grated ground pepper


  • Bring 6 quarts of salted water to a boil and cook the pasta until al dente. Around 10 minutes. Drain and set aside to cool.

  • In the meantime, sauté the pieces of pancetta until crisp. Drain on a paper towel.

  • In a large bowl, add the pasta and stir in the celery, onions, red peppers, carrots, peas and pineapple.

  • Add the pancetta.

  • Thoroughly mix in the mayonnaise.

  • Season with salt and pepper.

  • Chill well before serving.

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