Packed with pancetta, pesto, bocconcini and baby spinach, this colourful and Italian-inspired pasta salad is so versatile. You can whip it up for a sit-down meal or backyard barbie.
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Ingredients
Method
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat a non-stick frying pan on high. Cook pancetta for 1-2 minutes on each side, or until crispy. Let cool on a paper towel-lined plate. Break into bite-sized pieces.
In the same pan, heat oil on medium. Cook garlic and capers for 1 minute, stirring. Add halved tomatoes and cook for 2-3 minutes, or until slightly softened. Remove from heat. Add pasta, basil pesto, bocconcini, baby spinach leaves and 1 tablespoon of the reserved pasta water (or enough to loosen the mixture). Season and toss well to coat.
Serve warm or cold topped with pancetta, pine nuts and basil.
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