Pasta Salad with Pancetta



A Pasta Salad always compliments any great Italian outdoor meal. By adding the great taste of pancetta you’ll be making this salad your own. There are many variations of this salad but this is one of my favorite. I always love the taste of the crisp vegetables against the soft texture of the pasta.

Pancetta just adds a special flavor to this creamy salad. Fry up some of this delicious Italian bacon and toss it right into the pasta. A simple trip to a farmers‘ market or your backyard will supply all the vegetables you‘ll need.

Make sure the salad is nice and chilled before serving.


  • 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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