Piedmontaise pasta salad

Piedmontaise pasta salad
  • 15

    min prep time
  • 15

    min cook time
  • 4-5



  • 454g of Stefano macaroni
  • 2 hard-boiled eggs, quartered
  • 1 cup cherry tomatoes, halved
  • ½ cup green peas, cooked
  • 1 shallot, chopped
  • ½ cup diced pickle
  • 2 tbsp mayonnaise
  • Juice from ½ a lemon
  • 100g pancetta, diced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste


  1. Cook pasta in boiling salted water, according to instruction on package. Drain and lightly oil. Let cool.
  2. In a large frying pan, heat olive oil and cook pancetta until cubes are golden and crispy. Set aside.
  3. In a large bowl, combine pasta, cherry tomatoes, shallot, pickles, green peas, pancetta and eggs. Add mayonnaise, lemon juice, salt and pepper. Mix until well combined.
  4. Refrigerate for an hour before serving. Adjust salt and pepper to taste.

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