Ingredients with Measurements:
- 1 lb. pasta (rotini, fusilli, or penne)
- 1 cup diced pancetta or bacon
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large mixing bowl
- Skillet for cooking pancetta or bacon
Step-by-step instructions:
1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from heat and let cool.
3. In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, basil, parsley, oregano, and Parmesan cheese.
4. In a small bowl, whisk together red wine vinegar and olive oil. Pour over pasta salad and toss to coat.
5. Add cooked pancetta or bacon to the pasta salad and toss again. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 42g
- Protein: 18g
- Fiber: 3g
Substitutions for ingredients:
- Pancetta or bacon can be substituted with prosciutto or ham.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of pasta such as bowtie or farfalle.
- Add sliced black olives or roasted red peppers for extra flavor.
- Use a different type of cheese such as feta or goat cheese.
Tips and tricks:
- Rinse the pasta with cold water after cooking to prevent it from sticking together.
- Cook the pancetta or bacon until crispy for added texture.
- Toss the pasta salad with the dressing while the pasta is still warm to allow the flavors to meld together.
- Let the pasta salad chill in the refrigerator for at least an hour before serving for best results.
Storage instructions:
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold or at room temperature. If you must reheat it, do so in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with additional fresh herbs or grated cheese.
Garnishes:
- Fresh herbs such as basil, parsley, or oregano
- Grated Parmesan cheese
Pairings:
- Serve with garlic bread or a crusty baguette.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Caesar salad
- Roasted potatoes
Troubleshooting advice:
- If the pasta salad seems dry, add more dressing or a splash of olive oil.
- If the pasta salad seems too salty, add more vegetables or cheese to balance out the flavors.
Food safety advice:
- Keep the pasta salad refrigerated until ready to serve.
- Discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Pampanella is a type of Italian bacon made from pork belly. It is commonly used in pasta dishes and salads.
Flavor profiles:
- Salty, savory, and herbaceous.
Serving suggestions:
- Serve as a main dish or as a side dish at a barbecue or potluck.
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Region: Italian