Pasta Salad with Pancetta

INGREDIENTS

• 1 pound of elbow macaroni or your favorite shaped pasta.

• 6 oz of pancetta, chopped

• 2 stalks of celery, chopped

• 1 medium sized onion, chopped

• 1 small red bell pepper, chopped

• 1 carrot, chopped

• 1 small can of baby sweet peas, drained

• 1 small can of crushed pineapple, drained

• 1 cup of mayonnaise

• 1/2 tsp salt

• 1/2 tsp of freshly grated ground pepper

PREPARATION

• Bring 6 quarts of salted water to a boil and cook the pasta until al dente. Around 10 minutes. Drain and set aside to cool.

• In the meantime, sauté the pieces of pancetta until crisp. Drain on a paper towel.

• In a large bowl, add the pasta and stir in the celery, onions, red peppers, carrots, peas and pineapple.

• Add the pancetta.

• Thoroughly mix in the mayonnaise.

• Season with salt and pepper.

• Chill well before serving.