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Peach & pancetta pasta salad

Peach & pancetta pasta salad


This may not sound like an obvious flavour combo for a pasta salad, but the sweet and salty flavours are perfect together

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    2924kj 700kcal
  • Fat
    High 53%
  • Saturates
    High 60%
  • Sugar
    Low 10%
  • Salt
    High 37%

% of adult’s reference intake | Carbohydrates per serving : 63g

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Big Bag Option


  • 300g Co-op fusilli
  • 4 tbsp Co-op extra virgin olive oil
  • 2 x 100g packs Co-op diced pancetta
  • 1 tsp Co-op Dijon mustard
  • 1 garlic clove, crushed
  • 2 tbsp balsamic vinegar
  • 2 ripe peaches, sliced
  • 30g pine nuts, toasted
  • ½ x 70g pack Co-op wild rocket
  • ½ small red onion, finely chopped
  • 120g Co-op Somerset Brie, cut into small pieces
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Crusty bread, to serve (optional)


  1. Cook the pasta according to the pack instructions
  2. Drain and run under cold water until cooled
  3. Transfer to a large bowl and stir through 1 tbsp of the olive oil
  4. Set aside
  5. Meanwhile, fry the pancetta in a dry nonstick frying pan over a medium-high heat for 3-4 mins, until golden and crisp
  6. Set aside to cool
  7. To make the dressing, mix together the mustard, garlic, balsamic and remaining oil
  8. Add the remaining ingredients, along with the pancetta, to the bowl with the pasta and pour over the dressing
  9. Toss to combine, then serve with crusty bread, if you like