Easy Summer Pasta Salad

Steps

1. 1In 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. 2In 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. 3In 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. 4Toss gently before serving. Enjoy!