Summer Macaroni Salad

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Summer Macaroni Salad

Summer Macaroni Salad

Summer Macaroni Salad


12 oz salad-size macaroni pasta, cooked according to package instructions and cooled

1cup frozen petite peas, thawed

4 oz diced and crisped pancetta

Creamy, Lemon-Thyme Dressing (recipe below)

2 teaspoons fresh thyme leaves, for garnish

Creamy, Lemon-Thyme Dressing ingredients:

¾ cup mayo

1/3 cup olive oil

¼ cup fresh lemon juice

1 ½ tablespoons lemon zest

1 tablespoon plus 2 teaspoons sugar

1 ½ teaspoons salt

1 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves

½ teaspoon freshly cracked black pepper


Dressing Preparation

Add all ingredients into the bowl of a food processor, and process the mixture until thick and completely creamy; store in the fridge until you’re ready to serve the salad, at which point you can toss the dressing with the pasta.

Preparation of Salad

Add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas 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 when ready to serve, to keep the pasta salad moist and fresh; keep cold.

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