Summer Macaroni Salad In Lemon-Thyme Dressing, Creamy With A Tangy Twist Recipe

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Ingredients

(Serves 6)
12 oz salad-size macaroni pasta, cooked according to package instructions and cooled
1 cup petite peas,thawed
4 oz diced and crisped pancetta
2 teaspoons thyme leaves for garnish
(CREAMY LEMON -THYME DRESSING)
3/4 cup mayo
1/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon plus 2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon whole grain Dijon mustard
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground pepper

Preparation

Step 1

Add the cooked and cooled macaroni to a large bowl, and add in the thawed peas and the diced, crisped pancetta, if serving immediately, toss the dressing and garnish with thyme leaves, if making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pavetta when ready to serve, to keep the pasta salad moist and fresh. Keep cold.
PREP FOR DRESSING
Add all ingredients into the bowl of a food processor and process the mixture until thick and completely creamy. Store in fridge.