Ingredients

The following ingredients have 6 Servings
  • 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))

Instruction

  • 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.
  • 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).
  • 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.
  • Toss gently before serving. Enjoy!