Crispy Prosciutto and Artichoke Pasta Salad

Pasta salad, but load it up with crispy prosciutto, tangy marinated artichoke hearts and creamy bocconcini. Of course, there's a few other yummy things in there, but these main characters bring the perfect balance of salt, acid and fat into every bite. The key is cutting everything into similarly-sized pieces so you get the perfect bite each time.

Crispy Prosciutto and Artichoke Pasta Salad

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 400 g small pasta like ditalini, orzo or macaroni
• 1 cup mini bocconcini
• ½ cup shaved parmesan
• 6 slices of prosciutto
• 1 cup marinated artichoke hearts
• ½ cup roasted red peppers
• ½ cup sliced black olives
• ½ cup chopped parsley
• 2 handfuls arugula
• 1 batch Italian dressing linked in instructions

Method

 

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Bring a large pot of salty water to boil. Meanwhile, cut 1 cup mini bocconcini in halves, roughly chop 1 cup marinated artichoke hearts, ½ cup roasted red peppers and enough parsley to fill ½ cup.
2. Transfer 6 slices prosciutto to the lined baking sheet and bake for 10 minutes, or until crispy. Drop your pasta and cook until al dente. Meanwhile, make one batch Italian dressing.
3. Strain the pasta and rinse under cold water until cool. Shake off any excess water and transfer to a large bowl along with bocconcini, shaved parmesan, artichoke hearts, roasted red peppers, black olives and parsley. Break the crispy prosciutto into small, bite-sized pieces into the bowl. Cover in dressing and toss until evenly coated. Add arugula and toss again.
4. Serve immediately, or cover and transfer to the fridge until ready to serve. The salad can be made up to 2 days in advance. I like to leave it sit in the fridge for a few hours before serving to let the flavours marinate together a bit!