Cooking Instructions
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Step 1
Cook
Gemelli Pasta (200 g)
according to package directions. Drain and rinse under cold water until pasta is cool. Drain well and set aside.
Step 2
Meanwhile, in a small skillet cook
Pancetta (115 g)
over medium heat until crispy and the fat has been rendered, about 5-7 minutes. Drain well on a paper towel-lined plate.
Step 3
Whisk together
Olive Oil (45 mL)
,
Red Wine Vinegar (30 mL)
,
Fresh Basil (1 g)
,
Fresh Oregano (2 g)
,
Dijon Mustard (8 g)
,
Fresh Parsley (2 g)
,
Crushed Red Pepper Flakes (as needed)
,
Garlic (1 clove)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 4
Toss together pasta, pancetta,
Fresh Baby Spinach (60 g)
,
Cherry Tomatoes (150 g)
,
Black Olives (65 g)
,
Red Onions (55 g)
,
Parmesan Cheese (30 g)
, and dressing until combined. Adjust seasoning and serve.
