Caprese Pasta Salad with Prosciutto, Slow Roasted Tomatoes, and Basil
Prosciutto Caprese Pasta Salad combines tender pasta, sweet tomatoes, creamy mozzarella, and delicate ribbons of prosciutto with a light olive oil dressing and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Ingredients
12 ounces short pasta such as fusilli or rotini
4 ounces prosciutto, torn into thin pieces
1 cup mozzarella pearls or diced fresh mozzarella
1 1/2 cups cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
1/3 cup extra-virgin olive oil
1 tablespoon balsamic vinegar or fresh lemon juice
1 small garlic clove, finely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
-
Cook pasta in salted water according to package directions until tender with slight firmness.
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Drain pasta and rinse briefly under cool water to stop cooking.
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Transfer cooled pasta to a large mixing bowl.
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Add halved cherry tomatoes and mozzarella to the bowl.
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Tear prosciutto slices into ribbons and scatter them through the pasta.
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In a small bowl whisk olive oil, balsamic vinegar or lemon juice, garlic, salt, and pepper.
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Pour dressing over the pasta mixture and toss gently to coat.
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Add torn basil leaves and mix lightly.
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Refrigerate the salad for about 30 minutes before serving.
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Toss again gently and serve chilled.
Notes
Use high-quality olive oil for the most balanced flavor.
Reserve a small amount of dressing to refresh the salad before serving if prepared ahead.