Imagine a vibrant, refreshing pasta salad that transports you straight to the sun-drenched hills of Italy with every single bite. This Pea Prosciutto Pasta Salad is not just a recipe; it's a culinary journey that combines the delicate saltiness of prosciutto, the sweet burst of peas, and the bright freshness of cherry tomatoes in a symphony of flavors that will elevate your summer dining experience.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 oz pasta (fusilli or rotini)
- 1 cup peas, frozen
- 4 oz prosciutto, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- During the last 2 minutes of pasta cooking, add the frozen peas directly to the boiling water with the pasta to cook them simultaneously.
- While pasta is cooking, prepare a large mixing bowl. Dice the prosciutto into small, bite-sized pieces and halve the cherry tomatoes.
- Once pasta and peas are cooked, drain them in a colander and immediately rinse with cold water to stop the cooking process and cool the ingredients.
- Shake off excess water and transfer the pasta and peas to the large mixing bowl.
- Drizzle olive oil over the pasta and peas, then add the diced prosciutto and halved cherry tomatoes.
- Gently toss all ingredients together, ensuring even coating with olive oil and distribution of ingredients.
- Season with salt and freshly ground black pepper to taste, mixing thoroughly.
- Cover the bowl and refrigerate for 15-20 minutes to allow flavors to meld together.
- Before serving, garnish with fresh torn basil leaves and give a final gentle toss.
- Serve chilled or at room temperature as a refreshing pasta salad.
Tips
- Always cook pasta al dente to prevent a mushy texture - the pasta will continue to soften when mixed with other ingredients.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent sticking.
- Use high-quality olive oil for maximum flavor impact.
- Let the salad rest in the refrigerator for at least 15-20 minutes to allow flavors to meld together.
- For an extra flavor boost, consider adding a splash of balsamic vinegar or some crumbled feta cheese.
- Fresh basil is key - tear the leaves just before serving to maintain their aromatic oils.
- This salad can be made ahead of time and tastes even better the next day, making it perfect for meal prep or picnics.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 25mg
