Ensalada de Pasta Estival Fácil

Ingredientes

• 3 cups cooked bow pasta* ((321 grams))
• 1 cup fresh chopped mozzarella** ((225 grams))
• 3/4 cup cooked sweet corn ((131 grams))
• 10-15 cherry or grape tomatoes (halved)
• 3/4 cup cubed pancetta (or thick cut bacon) ((169 grams))
• 1-2 stalk celery chopped
• 4-5 fresh basil leaves
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3-4 tablespoons olive oil ((40-54 grams))

Preparación

1. 1

   In a small frying pan add chopped pancetta and 1/4 cup water, cook on medium heat until the pancetta is tender and browned, but not burnt, drain on paper towels.

2. 2

   In a large pot of boiling salted water cook bow pasta al dente, then drain, and rinse in cold water or toss the drained pasta with a teaspoon of olive oil to prevent sticking (let cool completely).

3. 3

   In a large bowl add, mozzarella, corn, tomatoes, celery, pancetta, salt, oregano, and mix gently, add pasta, fresh basil and olive oil toss gently, let sit in the fridge for 1 or 2 hours before serving.

4. 4

   Toss gently before serving. Enjoy!