This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Cook the pasta in a large pan of boiling water for 10–12 minutes until tender.
Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned.
Drain the pasta and cool under running water. Toss with the pancetta, pesto, chick peas and peppers. Scatter over the basil leaves and a good grinding of black pepper to serve.
This dish can be eaten warm or cold. Make ahead and chill for a day or two, then remove from the fridge an hour before serving.