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Perfect Elevated Picnic Pasta Salad with Prosciutto and Pesto

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A quick and easy pasta salad featuring fusilli pasta, prosciutto, fresh basil pesto, cherry tomatoes, mozzarella, and pine nuts. Perfect for romantic picnics or light dinners, this salad balances creamy, salty, and herby flavors for a memorable meal.

Ingredients

Scale
  • 8 ounces (225 grams) fusilli or rotini pasta, uncooked
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (60 grams) fresh mozzarella balls, halved
  • 1/3 cup (40 grams) kalamata olives, pitted and sliced (optional)
  • 1/2 cup (120 ml) fresh basil pesto
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • 6 ounces (170 grams) thinly sliced prosciutto
  • 1/4 cup (15 grams) toasted pine nuts
  • Fresh basil leaves for garnish (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set aside to cool for 5-10 minutes.
  3. In a small bowl, whisk together 1/2 cup (120 ml) fresh basil pesto, 2 tablespoons (30 ml) extra virgin olive oil, and 1 tablespoon (15 ml) fresh lemon juice. Adjust seasoning with salt and pepper if needed.
  4. In a dry skillet over medium heat, toast 1/4 cup (15 grams) pine nuts for 2-3 minutes, shaking the pan frequently. Remove from heat and let cool.
  5. In a large bowl, combine the cooled pasta, 1 cup (150 grams) halved cherry tomatoes, 1/2 cup (60 grams) halved fresh mozzarella balls, and 1/3 cup (40 grams) sliced kalamata olives (if using). Toss gently to mix.
  6. Pour the pesto dressing over the pasta mixture and toss until evenly coated. Add a teaspoon or two of warm water if the pesto is too thick.
  7. Tear 6 ounces (170 grams) prosciutto into bite-sized pieces and fold gently into the salad. Sprinkle toasted pine nuts and fresh basil leaves on top.
  8. Taste and adjust seasoning with salt and freshly ground black pepper, keeping in mind the prosciutto adds saltiness.
  9. Refrigerate the salad for 20-30 minutes before serving to let flavors meld. Bring to room temperature about 10 minutes before serving.

Notes

Do not overcook the pasta; al dente is key. Rinse pasta under cold water to stop cooking and prevent clumping. Use high-quality prosciutto for best flavor. Toast pine nuts carefully to avoid burning. Mix gently to avoid crushing mozzarella or tomatoes. Add prosciutto and pine nuts just before serving if preparing ahead. Let salad sit at room temperature before serving to enhance pesto flavor.

Nutrition

Keywords: pasta salad, prosciutto, pesto, picnic recipe, easy pasta salad, romantic picnic, fusilli pasta, fresh basil pesto

Find it online: https://gleefulfork.com/perfect-elevated-picnic-pasta-salad-with-prosciutto-and-pesto-recipe/