Orecchiette Salad with Roast Beef

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Kosher salt

8 ounces orecchiette pasta

1 cup bocconcini (small mozzarella balls), halved

1 cup marinated artichoke hearts, quartered

8 small sweet marinated peppers (such as Peppadew), quartered

3 tablespoons chopped fresh mint or basil

3 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Freshly ground pepper

4 cups baby arugula

6 ounces deli-sliced roast beef, cut into strips