Summer Pasta Salad

• 4 cups cooked bow pasta
• 1 cup chopped fresh mozzarella
• 1 cup sweet corn (canned or sweet corn kernels cooked)
• 22 cherry tomatoes (cut in half)
• 1 cup chopped pancetta
• 1 stalk of celery chopped
• 5 fresh basil leaves (chopped)
• 1 1/2 teaspoons oregano
• 1/4 teaspoon salt
• 1/4 teaspoon olive oil (good quality)

1. In a small frying pan add chopped pancetta and 1/4 cup water, cook on medium heat till pancetta is tender and browned, but not burnt, drain on paper towels.
2. In a large pot of boiling salted water cook bow pasta al dente.
3. In a large bowl add, mozzarella, corn, tomatoes, celery, pancetta, salt, oregano, and olive oil mix gently, add pasta and fresh basil and toss gently, let sit in the fridge for 1 or 2 hours before serving.

pasta, mozzarella, sweet corn, tomatoes, pancetta, stalk of celery chopped, fresh basil, oregano, salt, olive oil

Taken from food52.com/recipes/28358-summer-pasta-salad (may not work)