Ingredients
- 500 g whole wheat or spelt short pasta, such as penne, fusilli, or farfalle (I used spelt volanti)
- 300 g mixed heirloom cherry tomatoes, halved
- 1 red onion, finely diced
- 6 oil-packed sun-dried tomato halves, drained and chopped (ca. 60 g)
- 100 g Parmi di Prosciutto (optional), coarsely chopped
- 150 g mini mozzarella balls, drained (I used Mozzarella di latte di Bufala Mini)
- 2 handfuls baby arugula leaves
- 1 generous handful basil leaves
- 2 tablespoons capers (in brine), drained
- 2-3 tablespoons good-quality balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 2 tablespoons freshly grated parmesan, as garnish
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain and run under cold water to cool.
- Meanwhile, sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
- In a large salad bowl, add the cooked pasta, cherry tomatoes, red onion, sun-dried tomatoes, prosciutto, mozzarella, arugula, basil and capers. Drizzle with balsamic vinegar and olive oil, season with salt and pepper and toss to combine.
- Garnish with freshly grated parmesan and serve. Enjoy!