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!
