Pasta Salad

Method

1. Fry the pancetta or bacon in a pan until crispy, then remove from heat and set aside in the pan.
2. Meanwhile, blend fresh tomatoes with salt, olive oil, and black pepper using an immersion blender to make a smooth sauce.
3. Cook the pasta (e.g., fosili) in boiling salted water until al dente, then drain and cool under cold water to stop cooking. Add a drizzle of olive oil and set aside.
4. In a large bowl, place the blended tomato sauce.
5. Add one or two spoonfuls of corn.
6. Add pitted olives (halve them if large).
7. Add bell peppers: some cut into small cubes, some into larger pieces for texture.
8. Add a generous handful of cheese (e.g., Manchego, fontina, provolone).
9. Add one spoonful of cream cheese (e.g., Philadelphia).
10. Add chopped arugula.
11. Grate one clove of garlic over the bowl and add plenty of black pepper.
12. Add a pinch of fresh oregano.
13. Mix everything together thoroughly to form a cold sauce.
14. Add the cooled pasta to the sauce and toss well to coat.
15. Serve topped with the crispy bacon.
16. Garnish with fresh basil leaves.
17. Optionally add Parmesan shavings, toasted almonds, or pine nuts for extra flavor and crunch.