Ingredients
For the Pasta Salad:
- 400 g bite-sized pasta (such as fusilli, farfalle or penne)
- 2 tablespoons pine nuts
- 90 g thinly sliced prosciutto, chopped
- 600 g cherry or mini Roma tomatoes, halved
- 50 g sun-dried tomatoes (packed in oil), chopped
- 2 packages mini mozzarella balls , drained and halved (250 g)
- 1 generous handful fresh basil leaves, thinly sliced or torn, plus extra to garnish
- pinch of red pepper flakes (optional)
For the Dressing:
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons good-quality balsamic vinegar, plus more to taste
- 3 cloves garlic minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and rinse briefly under cold running water until just cool. Shake off any excess water and transfer the pasta to a large serving bowl.
- Toast the pine nuts and crisp the prosciutto: Heat a dry non-stick frying pan over medium heat. Add the pine nuts and toast, stirring frequently, for 2–3 minutes until lightly golden and fragrant. Transfer to a plate and set aside to cool.Using the same pan, cook the chopped prosciutto for 3–5 minutes, stirring occasionally, until crisp and golden. Transfer to a plate and allow to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar and garlic until emulsified.
- Assemble the salad: Add the cherry tomatoes, sun-dried tomatoes, mozzarella, basil, red pepper flakes (if using), crispy prosciutto and most of the toasted pine nuts to the bowl with the cooled pasta.Pour over the dressing and toss gently until everything is evenly coated. Season with freshly ground black pepper and salt to taste (keep in mind that the prosciutto add saltiness!).
- Finish and serve: Sprinkle over the remaining toasted pine nuts and garnish with extra basil. Taste and adjust the seasoning, adding a little more balsamic vinegar if desired. Serve and enjoy!
Nutrition
Notes
- Rinse the pasta: A quick rinse under cold water cools the pasta and removes excess starch, helping prevent it from sticking together.
- Use ripe tomatoes: Sweet cherry or mini Roma tomatoes give this Caprese Pasta Salad the best fresh flavour.
- Make ahead: Prepare the salad a few hours in advance, but add the basil and crispy prosciutto just before serving for the best texture.
- Storage: Refrigerate leftovers in an airtight container for 2-3 days. The prosciutto will soften, so fresh basil and a drizzle of olive oil or balsamic vinegar help freshen it up before serving.