Tortellini, Pumpkin Pancetta Salad

20 Mins

Serves 2

Tortellini, Pumpkin Pancetta Salad

Honey sweetened pumpkin and pancetta make the perfect partner with Latina™ Fresh Tortellini in this delicious salad.


250g pumpkin, peeled and thinly sliced
100g thinly sliced pancetta
375g pack Latina™ Fresh Veal Tortellini
50g rocket
¹⁄4 cup honey
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons dijon mustard


  1. Toss pumpkin with 2 teaspoons of oil and cook on preheated barbecue, or in a large frying pan for about 5 minutes, turning once, until tender. Cook pancetta in frying pan until crisp. Cool pancetta and break into large pieces.
  2. Add tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly.
  3. Combine pumpkin, pancetta, tortellini and rocket in a large bowl or on a serving platter.
  4. For the dressing, combine honey, parsley, vinegar, oil and mustard in a screw-top jar. Shake well. Just before serving, pour dressing over salad and toss to coat well.