Summer Pasta Salad with Pancetta, Broccoli and Tomatoes
A summertime pasta that is quick and colorful.
Servings: 6 people
Calories: 470kcal
Cost: $20
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!