Orecchiette Pasta Salad
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.
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.
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