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.
Ingredients
Method
- 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, 1/2 cup roasted red peppers and enough parsley to fill 1/2 cup.
- 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.
- 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.
- 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!