Pasta Salad with Asparagus, Peas, and Pancetta in a Lemon-Parmesan Vinaigrette
A fresh pasta salad that people actually want to eat.
by Erin Henderson
For years I avoided pasta salad.
As a kid, one would always appear at the neighbourhood potlucks, that ubiquitous Tupperware bowl of pale and gummy pasta anchoring the buffet table. The adults lined up to heave out a scoop, the ladle squelching through the thick, sticky mass, and landing with a dull plop as it fell in one gooey ball onto a paper plate.
My version takes a complete departure from the pasta salads of my youth. Bright, fresh, and flavourful with seasonal ingredients, and a snappy riff on our classic lemon-shallot vinaigrette, it's light and refreshing for those carefree, al fresco meals.
It's also a great option for make-ahead, whether that's simply to prepare for company, or tote along to a beach day. A store bought roast chicken makes for a super simple meal.
Pasta Salad with Asparagus, Peas, and Pancetta in Lemon-Parmesan Vinaigrette
This is one of those occasions where dried pasta is superior to fresh. It holds its shape better, which is crucial for a made-in-advance salad, and stays toothsome to the bite, even with the delicious absorption of the dressing.
And a word on that: This makes quite a bit of dressing, so you will likely have a good amount left over. But it will keep well in the fridge for a few days.
Makes: about 1 ½ litres
Chef level: easy
Ingredients:
- 250 g dried pasta (I like Rummo brand, and used the radiatori shape here, but use whatever brand and shape you prefer)
- 1 cup fresh or frozen peas
- 1 cup sugar snap peas, strings removed
- 1 cup asparagus, peeled
- 150 g pancetta, cubed
- ½ cup fresh lemon juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- ½ Tbsp salt
- 1 garlic clove, lightly crushed
- ¾ cup extra virgin olive oil
- 1 cup Parmesan, finely grated (I use a rasp for feathery light cheese)
How You Make It:
- Juice your lemons and add honey, salt, balsamic and the garlic clove and set aside.
- Set a medium frying pan over medium heat. Add your pancetta and fry until fat has rendered and pancetta is cooked through. Remove with a slotted spoon and allow to drain on paper towels; save bacon fat for another use (it’s really good for searing meats and frying potatoes.)
- Bring a large pot of water to a boil. When ready, add a palmful of salt.
- First blanch your vegetables: add the asparagus for 1-2 minutes until bright green and al dente. Remove and plunge into ice water.
- Add the peas, cooking for 30 seconds and add to ice water (add more ice cubes as the water warms from the hot vegetables.)
- Now add the sugar snaps to the boiling water for 30-45 seconds and plunge into ice water.
- Drain your veg and lay on kitchen towels to dry.
- Meanwhile, add the pasta to the boiling water, cooking for about one minute less than the package directions. In the final minute of cooking add a good splash of oil. (This will help the noodles stay separate as they drain and cool.
- While the pasta is cooking, Slice the asparagus and sugar snap peas in long diagonals.
- Put all vegetables and drained pancetta in a large bowl.
- Make your dressing. Remove and discard the garlic clove, pour in the evoo and the finely grated cheese. Using an immersion blender (or a small regular blender) whiz all the ingredients together. Check for salt and pepper and set aside.
- Add the drained and slightly cooled pasta to the vegetable-pancetta mixture in the bowl, stirring to combine.
- Add the dressing, reserving a little to add right before serving, and stir again. Cover the bowl with plastic wrap and place in the fridge until needed. Allow to come up to room temperature before serving.
Wine Pairing:
Try Verdicchio from northern Italy for its herbal flavour and snappy structure. The fresh acid of the wine will liven the the rich dressing and carbs of the pasta, while Verdicchio's verdant flavours to echo those of the veg.