Super, easy and quick summer pasta salad. One the whole family will love!
500gwhole wheat or spelt uncooked short pasta,such as penne, fusilli, or farfalle (I used spelt volanti)
250gmixed heirloom cherry tomatoes,halved
1large red onion,finely diced
6oil-packed sun-dried tomato halves,drained and chopped
100gParmi di Prosciutto(optional), coarsely chopped
150gmini mozzarella balls,drained (I used Mozzarella di latte di Bufala Mini)
2handfuls baby arugula leaves
1generous handful basil leaves
2tablespoonscapers (in brine),drained
2-3tablespoonsgood-quality balsamic vinegar
3tablespoonsextra-virgin olive oil
sea salt and freshly ground pepper,to taste
freshly grated parmesan,as garnish
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!