Picnic pasta salad
Picnic pasta salad

Picnic pasta salad

Preparation 25 minutes
Cooking time 16 minutes
Servings 4


  • 250 g (9 oz) orecchiette or other short noodles
  • 125 ml (1/2 cup) grapeseed oil
  • Zest and juice of 1 lemon
  • 1 grey shallot, finely chopped
  • 15 ml (1 tbsp) ground fennel seeds
  • 1 broccoli, cut into small florets
  • 112 g (1/4 lb) spicy pancetta, diced
  • 125 ml (1/2 cup) shelled pistachios, or other nuts
  • 1 container cherry tomatoes, halved
  • Salt and freshly ground pepper, to taste 


  1. In a bowl, whisk together the oil, lemon juice, lemon zest, shallot, fennel, salt and pepper. Set this vinaigrette aside.
  2. Cook the pasta in salted boiling water, and add the broccoli 4 minutes before the end of the pasta cooking time.
  3. Drain and set aside.
  4. In a skillet, sauté the pancetta and pistachios over high heat, about 5 minutes.
  5. Add the tomatoes and continue cooking for one minute.
  6. Divide the pasta among four 500 ml, or eight 250 ml, Mason jars, add the pancetta mixture and pour in the vinaigrette.
  7. Before eating, vigorously shake the jar to mix.
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