Carbonara Pasta Salad

Carbonara Pasta Salad is a refreshing and unique twist on the traditional carbonara dish. Combining the creamy goodness of carbonara with the crunchiness of a salad, this dish makes an excellent side or even a light main course. The crispy bacon, tender pasta, and fresh vegetables create a balanced and flavorful bite. The dressing, a mix of olive oil, bacon fat, lemon juice, Pecorino Romano, and a hint of red wine vinegar, ties everything together perfectly.

Carbonara Pasta Salad Ingredients

For the Salad:

▪️ 1 Egg
▪️ 6 oz Farfalle Pasta
▪️ 2 Hearts of Romaine, sliced (6 Cups)
▪️ ½ Cup Parmigiano Reggiano, diced small
▪️ 1 Cup Frozen Peas, thawed
▪️ 6 Slices Bacon, cooked crispy and diced small (save 1 Tbsp bacon fat)
▪️ Grated Parmesan, for serving

For the Dressing:

▪️ ¼ Cup Olive Oil
▪️ 1 Tbsp Bacon Fat
▪️ 1 Lemon, juice
▪️ ¼ Cup Grated Pecorino Romano
▪️ ½ tsp Pepper
▪️ 1 Clove Garlic, grated
▪️ 1 Tbsp Red Wine Vinegar
▪️ ¼ tsp Salt

🌱 Vegan Modification: Substitute 1 can of chickpeas and 1 avocado for the bacon and egg, and use nutritional yeast in the dressing instead of Pecorino Romano.

How to Make Carbonara Pasta Salad

Step 1: Place the egg in a small pot and cover with water by 1 inch; bring to a boil and then turn off the heat. Cover the pot with a lid and let it cook for 12 minutes. Then, place the egg in an ice bath, peel it, and set it aside.

Step 2: Bring another pot of heavily salted water to a boil and cook the farfalle until it reaches the desired tenderness (al dente is recommended). Drain the pasta and coat with olive oil to prevent sticking. Set it aside to cool down.

Step 3: Mix together all the ingredients for the dressing.

Step 4: In a large bowl, combine the romaine, Parmigiano Reggiano, peas, bacon, and farfalle. Pour the dressing over the mix and toss to combine. Top with grated hard-boiled egg and grated Parmesan before serving. Enjoy!

Overview of Carbonara Pasta Salad

Category	Details
Preparation Time	15 minutes
Cooking Time	25 minutes
Servings	6 (side salad size)
Nutritional Information	Protein: 18g, Carbohydrates: 30g, Fats: 20g
Energy	2000 kJ (477 cal) per serving
Main Ingredients	Farfalle pasta, bacon, Parmigiano Reggiano, peas
Dressing Ingredients	Olive oil, bacon fat, lemon juice, Pecorino Romano, Pepper, Garlic, Red Wine Vinegar
Cooking Method	Boiling
Meal Categories	Side, Light Main Course
Key Flavors	Savory, Tangy, Rich
Texture	Crunchy, Creamy, Chewy
Dietary Information	For vegetarian version, omit bacon and egg and use chickpeas and avocado
Allergen Information	Contains dairy and eggs
Storage Tips	Store leftovers in an airtight container in the fridge for up to 3 days

Fun Facts about Carbonara Pasta Salad

▪️ Carbonara Pasta Salad brings together the elements of classic carbonara in a salad form, offering a fresh take on a beloved Italian dish.
▪️ Carbonara traditionally uses eggs and cheese to create a creamy sauce, which translates into the boiled egg and diced cheese in this salad.
▪️ Adding peas to the Carbonara Pasta Salad introduces a pop of color and a touch of sweetness, enhancing its flavor profile.