Orecchiette Salad with Roast Beef

Ingredients:

• 200 g orecchiette pasta (ears)
• 1 cup bocconcini (small mozzarella balls), cut in half
• 1 cup marinated artichoke hearts, quartered
• 8 small sweet pickled peppers (such as Peppedue), quartered
• 3 tablespoons chopped fresh mint or basil
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 cups fine arugula
• 170 g thin slices of roast beef, cut into strips

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions; drain but do not rinse. Meanwhile, combine the bocconcini, artichoke hearts, pickled peppers, and mint in a serving bowl. Add the olive oil, lemon zest and juice, season with salt and pepper to taste, and toss to combine.
2. Add the pasta and toss again. Just before serving, add the arugula and roast beef. Season the salad with pepper to taste.