This Orecchiette Pasta Salad is a must-make! It's loaded with tender pasta, juicy tomatoes, fresh mozzarella, and peppery arugula, all tossed in a simple homemade dressing. Crispy pancetta adds the perfect crunch and a sprinkle of fresh basil brings it all together.
It's light but still super satisfying and perfect for lunch, dinner or bringing to a BBQ. Whether you're meal prepping or just need an easy side dish, this one's always a hit!
If you are looking for more pasta salad recipes, check out our: Caesar Pasta Salad, Tortellini Pasta Salad, Elote Pasta Salad, Chicken Bacon Ranch Pasta Salad, Simple Pasta Salad, or Pesto Pasta Salad.
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Why We Love This Recipe
- Fresh: This salad is packed with flavorful ingredients like juicy tomatoes, peppery arugula and fresh basil, so every bite tastes super light and refreshing. The simple homemade dressing adds just the right amount of zest without overpowering everything else.
- Satisfying: Between the tender pasta, creamy mozzarella and crispy pancetta, this salad has the perfect mix of textures to keep things interesting. It's hearty enough to be a meal on its own but still light enough that you won't feel weighed down.
- Simple: This one's as easy as it gets. Just cook the pasta, shake up the dressing and toss everything together. Whether you're making it for a quick lunch or bringing it to a BBQ on a hot summer day, it comes together fast and always hits the spot.
Ingredients
Here are the ingredients you will need for this easy pasta salad:
- Orecchiette: I buy orecchiette at my local Italian grocery store. This pasta shape will be at most high quality grocers.
- Mozzarella: Use fresh mozzarella torn into bite sized pieces.
- Tomatoes: I prefer to use baby heirloom tomatoes for this.
- Pancetta: Pancetta adds a delicious saltiness and fattiness to the pasta salad that you don't want to skip!
- Arugula
- Fresh basil leaves
- Olive oil: Extra virgin olive oil will provide the best flavor.
- Lemon juice: Use fresh squeezed lemon juice for the freshest flavor.
- Dijon mustard: This adds a perfect amount of tang to the dressing!
- Italian seasoning
- Black pepper
See recipe card below for quantities.
Directions
Let's make this pasta salad recipe together!
- Step 1: Bring a large pot of salted water to a boil and cook the orecchiette according to the package directions. Drain and let it cool.
- Step 2: In a small bowl or mason jar, combine olive oil, lemon juice, Dijon mustard, Italian seasoning, salt, and pepper. Whisk or shake until well mixed.
- Step 3: In a large bowl, add the mozzarella, tomatoes, cooked pancetta, and arugula. Pour the dressing over the top and toss to combine.
- Step 4: Once the orecchiette has cooled, add it to the bowl and mix everything together. Top with fresh basil, give it a final toss and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this perfect side dish:
- Crisp up the pancetta: Cook the pancetta until golden and crispy for the best texture. Let it drain on a paper towel to remove excess grease before adding it to the salad.
- Adjust the dressing to taste: If you like a tangier flavor, add a little more lemon juice or Dijon mustard.
- Make ahead: You can prep the dressing, cook the pasta and crisp up the pancetta ahead of time. Just store everything separately and toss together right before serving for the best texture.
Kitchen Equipment
Here is some kitchen equipment you will need for this pasta salad. You can find all of these products on Amazon.
- Large bowl: Use a large bowl to serve this salad. I love this one!
- Pasta Pot: This pasta pot is great for any pasta lover! I use mine multiple times a week and it never fails me.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this simple pasta salad recipe.
- Orecchiette: If you don't have orecchiette, use small pasta like shells, farfalle or rotini.
- Mozzarella cheese: Try burrata for extra creaminess, feta for a salty bite or cubed cheddar for a sharper flavor.
- Pancetta: Bacon or crispy prosciutto work just as well if you don't have pancetta. For a vegetarian option, use toasted pine nuts or chickpeas for crunch.
- Arugula: If you're not a fan of arugula's peppery bite, swap it for spinach, mixed greens or even shredded romaine.
- Additions: Add grilled chicken, shrimp or even chickpeas to turn this into a hearty main dish. Toss in roasted red peppers, zucchini or artichokes for extra depth of flavor. Sprinkle in some red pepper flakes for a little heat.
What To Serve With
Here are some recipes to serve alongside this recipe:
Frequently Asked Questions
Yes, you can easily make this salad vegetarian by omitting the pancetta. Swap it out with crunchy roasted chickpeas, toasted pine nuts, or even extra veggies like roasted red peppers for added texture and flavor.
Absolutely! You can use store-bought dressing if you're short on time. A classic Italian or Caesar dressing would work well as a substitute, but feel free to choose your favorite flavor to suit your taste.
Orecchiette is a small, round pasta that comes from the Puglia region in Italy. Its name means "little ears" because of its cute, ear-like shape. The texture is perfect for holding onto sauces and ingredients, making it a great choice for pasta salads or hearty dishes.
Recipe Storage and Reheating
Here are storage and reheating instructions for leftover pasta salad:
- Refrigerator Storage: Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Storage: This recipe is not ideal for freezing.
More Recipes
Looking for other recipes? Try these:
Orecchiette Pasta Salad
Ingredients
For the Pasta salad:
- 1 lb Orecchiette
- 4 oz Fresh mozzarella torn in bite size pieces
- 2 cups Baby heirloom tomatoes sliced in half
- 4 oz Pancetta cooked
- 2 cups Arugula
- Fresh basil or oregano for serving
For the dressing:
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Pinch of salt and pepper
Instructions
- Cook orecchiette in a large pot of salted, boiling water according to package directions. Drain and set aside to cool.
- Meanwhile, combine dressing ingredients in a small bowl or mason jar. Whisk or shake well.
- In a large bowl, combine fresh mozzarella, sliced heirloom tomatoes, cooked pancetta, and arugula. Top with dressing and toss well.
- Add cooked, cooled orecchiette to the bowl and mix well. Top with fresh basil and serve.
Did You Make This Recipe?
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