Pasta Salad with Sun-Dried Tomatoes, Artichokes & Crispy Prosciutto
INGREDIENTS
For the Salad
- 1-pound bow tie or any bite-size pasta
- 8 ounces small mozzarella balls
- 1/2 cup Kalamata olives pitted and sliced
- 2 (15-ounce) cans artichoke hearts drained and quartered
- 1 (12-ounce) jar sun-dried tomatoes drained, sliced
- 1/2 cup chopped basil or Italian flat-leaf parsley
- 6 ounces thinly sliced prosciutto torn into bite-sized pieces
For the Dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup jarred sun-dried tomato oil (add olive oil if you don't have enough)
- 2 teaspoons Dijon mustard
- 1/4 cup Pecorino Romano grated
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic paste
- kosher salt and fresh cracked black pepper to taste
INSTRUCTIONS
- Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
- Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
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Cook pasta in salted water until al dente, then drain and rinse until cool.
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In a large bowl, mix the pasta, mozzarella, olives, parsley, artichoke hearts, and sun-dried tomatoes.
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Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
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The pasta salad flavor will taste much better if chilled for at least an hour before serving. Top with crispy prosciutto. Enjoy!
