Crispy Prosciutto Caprese Pasta Salad

Serves 1
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Line a tray, lay out prosciutto, and bake 5-10 minutes until crispy (watch closely).
  3. 3Let prosciutto cool.
  4. 4Cook pasta in salted boiling water until al dente.
  5. 5Drain and rinse pasta under cold water to cool.
  6. 6Toast pine nuts in a dry pan over medium heat for 2-3 minutes, stirring until golden.
  7. 7Whisk together olive oil, Dijon, honey, balsamic vinegar, lemon juice, salt & pepper until smooth.
  8. 8In a large bowl, add pasta, cherry tomatoes, bocconcini, basil & pine nuts.
  9. 9Break in the crispy prosciutto.
  10. 10Pour over dressing and toss gently.
  11. 11Drizzle with balsamic glaze.
  12. 12Add lots of grated parmesan + black pepper.
  13. 13Toss again.

Ingredients

  • 250 g pasta of choice, cooked
  • 70 g prosciutto
  • 200 g cherry tomatoes
  • 120 g small bocconcini balls, sliced in half
  • 0.25 cup pine nuts, toasted
  • 15 leaves fresh basil, sliced
  • 0.25 cup grated parmesan cheese
  • balsamic glaze, drizzled to taste
  • fresh cracked pepper, to taste
  • 0.125 cup olive oil
  • 0.5 tsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 0.5 juice of lemon
  • salt and pepper, to taste

Equipment

oventraydry panlarge bowl

Tips

  • The prosciutto will crisp up more as it cools.
  • Toast pine nuts in a dry pan over medium heat for 2-3 minutes, stirring until golden.