Need an easy and refreshing dish? This summer pasta salad is the perfect 30 minute bowl. Full of color and carbs, it’s very satisfying. This was inspired by a dish my mom would make frequently in the summer (I get a lot of ideas from her), but I switched it up just a little bit.
I roast my broccoli for this, but if you like raw broccoli, that could work too. I keep the tomatoes raw because I didn’t want them to be blistered and runny. I think they taste better crisp and fresh, but it’s up to you! I love the sangria tomato packages from Trader Joe’s – so pretty AND great quality.
All you need to do is prepare some pasta, and the main event is the dressing. I fried up about one small package of cubed pancetta, which is the perfect amount – it was probably about a half cup. This is going to give the pasta a nice, salty bite. I like to cook off the fat and excess oil, so I crisped up the pancetta for about 4-5 minutes until it was slightly browned. Then I used a slotted spoon to move the pancetta to a bowl!
In the bowl, I added thyme, white vinegar, dijon mustard and olive oil. It’s tangy, salty and a bit sweet. An ideal bite.
Then just pour everything together! It’s that simple. AND you will probably have leftovers, which is the best part: this summer pasta salad tastes great both hot and cold. If you need to reheat it, just pop it in the microwave for one minute. Shockingly, this dish has no cheese, but a pinch of parmesan or red pepper flakes would taste great on top!
If you want more pasta recipes, try my steak and arugula salad or my slow cooker red wine beef and rigatoni.
Summer Pasta Salad with Pancetta, Broccoli and Tomatoes
Equipment
- large pot
- small fry pan
- Small baking sheet
- strainer
- small bowl
- sharp knife
Ingredients
- 1 lb whole wheat short cut pasta
- 1-2 cups cherry or sangria tomatoes halved
- 1 lb broccoli florets roughly chopped
- ½ cup pancetta cubed
- 2 tbsp dijon mustard
- 1 tbsp thyme chopped
- 3 tbsp white vinegar
- ¼ cup olive oil plus more for cooking
- pinch of red pepper flakes
- pinch of salt
Instructions
- Preheat the oven to 350°F. Place your chopped broccoli florets on the baking sheet and drizzle with a bit of olive oil. Space out evenly and roast in the oven for 20 minutes. Then remove and set aside.
- Meanwhile, heat a large pot of water on the stove and bring to a boil. Dump in the pasta and cook until al dente. Follow package instructions or boil for 7-8 minutes. Strain when done.
- While those both cook, prepare the pancetta. Add about 1 tablespoon of olive oil to a fry pan over medium heat. Add the cubed pancetta and let it crisp up, 4-5 minutes, stirring occasionally. Then remove from the heat.
- To a small bowl, add the dijon mustard, chopped thyme and white vinegar. Then add the pancetta – to do this, you can use a slotted spoon or spatula to drain out the excess fat as you transfer from pan to bowl. Once the pancetta is added, add in the ¼ cup olive oil and stir together.
- To assemble, add the pasta back into the pot followed with the roasted broccoli, tomatoes and pancetta mixture. Toss! If you need additional sauciness or flavor, feel free to drizzle on some more olive oil or a splash of white vinegar. enjoy!
