SUMMER MACARONI SALAD

SUMMER MACARONI SALAD

INGREDIENTS

12 oz salad-size macaroni pasta, cooked according to package instructions and cooled

1 cup frozen petite peas, thawed

4 oz diced and crisped pancetta

2 teaspoons fresh thyme leaves, for garnish

Add the cooked and cooled macaroni to a large bowl and add in the thawed petite peas and the diced, crisped pancetta.  If serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves.  If making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta when ready to serve, to keep the pasta salad moist and fresh; keep cold.

CREAMY, LEMON-THYME DRESSING

¾ cup mayo

1/3 cup olive oil

¼ cup fresh lemon juice

1 ½ tablespoons lemon zest

1 tablespoon plus 2 teaspoons sugar

1 ½ teaspoons salt

1 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves

½ teaspoon freshly cracked black pepper

Add all ingredients into a food processor and process the mixture until thick and completely creamy.