Fresh pasta salad tricolore with pancetta, feta, and Italian dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh pasta salad tricolore with pancetta, feta, and Italian dressing

Gluten-Free Friendly, Soy-Free

2 Servings, 630 Calories/Serving

15 Minutes

Great served warm, cold, or at room temperature, this colorful gluten-free pasta salad packs up well for a picnic or backyard potluck.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
  • 7 ounces Talluto’s fresh gluten-free penne
  • 3 ounces diced pancetta
  • 3 organic Roma or other tomatoes
  • ¼ cup pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 tablespoons crumbled feta
Chef's Tip

If you don’t like raw onion, don’t add it to the dressing in Step 1. Instead, cook it with the pancetta in Step 3 to mellow the flavor. For an added boost of richness, pour some of the oil and rendered fat from cooking the pancetta on the salad.

Nutrition per serving

Calories 630, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 660mg (29% DV), Total Carb. 81g (29% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 12g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the onion; make the dressing

Bring a medium sauce pot of generously salted water to a boil for the penne.
  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a large bowl, stir together the onion, Italian dressing base, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the penne

To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne and set aside. Meanwhile, prepare the pancetta.

3

Cook the pancetta

In a small frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer the pancetta to a paper-towel-lined plate. Meanwhile, start preparing the remaining ingredients.

4

Finish the pasta salad

  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Coarsely chop the olives, checking for any pits.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the bowl with the onion and dressing, add the penne, pancetta, tomatoes, olives, and feta. Season to taste with salt and pepper and toss to combine.

Serve

Transfer the pasta salad to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Measure the onion.
  • Stir the onion and dressing.
  • Time the penne.
  • Strip the parsley leaves.
  • Assemble the salad.