Pepper & pesto pasta salad
Waitrose and Partners

Pepper & pesto pasta salad

This make-ahead salad includes savoury pancetta, earthy chick peas and rich and herby pesto.

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  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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  • 300g essential Waitrose Conchiglie Rigate
  • 77g Cooks’ Ingredients Diced Pancetta
  • 45g Sacla’ Classic Basil Pesto Pots
  • 400g essential Waitrose Chick Peas, drained and rinsed
  • 280g Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained and very roughly chopped
  • Basil leaves, to garnish


  1. Cook the pasta in a large pan of boiling water for 10–12 minutes until tender.

  2. Meanwhile, gently cook the pancetta in a small non-stick frying pan for 5 minutes until crisp and lightly browned.

  3. 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.

Cook’s tip

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.


Typical values per serving when made using specific products in recipe


2,008kJ/ 477kcals



Saturated Fat












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