This pasta salad has everything you ever want in a pasta salad: bocconcini cheese, marinated artichoke hearts, black olives, crispy proscuitto, pimento peppers, parsley and arugula. It’s a balance of freshness, brightness and bitterness that scoops up perfectly, so you can get all of those flavours within a spoonful.
Easy Pasta Salad
4-6
servings15
minutesIngredients
400g pasta, I’m using ditalini
1 cup mini bocconcini, halved
4 slices of prosciutto
1 cup marinated artichoke hearts, roughly chopped
½ cup pimento peppers in oil, roughly chopped
½ cup sliced black olives
½ cup chopped parsley
2 handfuls arugula
Directions
Bring a large pot of salty water to boil.
Preheat your oven to 400F.
Lay out your prosciutto slices on a parchment-lined baking sheet and bake for 10 minutes, or until crispy. Remove and break into bite-sized pieces. set aside.
Drop your pasta and cook until al dente.
Meanwhile, make the dressing by combining olive oil, lemon juice and zest, vinegar, dijon, oregano, garlic, salt and pepper in a small bowl. Whisk until emulsified and set aside.
Strain the pasta and rinse under cold water until cool. Drizzle with olive oil so it doesn’t stick together and add to a large bowl.
Top the pasta with bocconcini, crispy prosciutto pieces, artichoke hearts, pimento peppers, black olives and parsley. Sprinkle the bocconcini with flaky salt and drizzle a bit of balsamic glaze for extra flavour. Add the dressing all over and toss. Add arugula and toss again.
Let it sit for a few hours in the fridge before serving to maximize flavour. Or eat it immediately!