Why choose between a caprese salad and pasta when you an have BOTH? Seriously though…. this recipe has all the right stuff – a crunch factor from the crispy prosciutto, soft and creamy bocconcini cheese, a light and pungent Balsamic Dressing (the list goes on, but let’s just get straight to the recipe shall we).

Ingredients

For the Pasta Salad:

  • 250-300g pasta of choice, cooked as per package instructions 
  • 70g prosciutto (about 6 slices)
  • 200g cherry tomatoes 
  • 120g small bocconcini balls, sliced in half
  • 1/4 cup pine nuts, toasted 
  • 15 leaves fresh basil, sliced 
  • 1/4 cup grated parmesan cheese, or more to taste 
  • balsamic glaze, drizzled to taste 
  • fresh cracked pepper, to taste 

For the Balsamic Dressing:

  • 1/8 cup olive oil 
  • 1/2 tsp dijion mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey 
  • juice of 1/2 lemon
  • salt and pepper, to taste 

Instructions

Prepare the Crispy Prosciutto:
  1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. Lay the prosciutto slices evenly on the tray and bake for 5-10 minutes, or until crispy. Keep an eye on them to prevent burning.
  3. Once done, remove from the oven and let cool. The prosciutto will crisp up further as it cools.
Cook the Pasta:
  1. Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions (while the pasta is cooking, see next instructions for toasting the pine nuts).
  2. Drain and rinse the pasta under cold running water to cool. Set aside.
Toast the Pine Nuts:
  1. In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden brown and fragrant. Be careful not to burn them. Set aside.
Make the Balsamic Dressing:
  1. In a small jar or bowl, whisk together the olive oil, Dijon mustard, honey, balsamic vinegar, lemon juice, salt, and pepper until smooth and well combined.
Assemble the Salad:
  1. In a large mixing bowl, add the cooked pasta, cherry tomatoes, bocconcini, basil, and toasted pine nuts.
  2. Break the crispy prosciutto into small pieces and add to the salad.
  3. Pour the balsamic dressing over the ingredients and gently toss to combine.
  4. Drizzle with balsamic glaze, sprinkle with lots of grated parmesan, and add fresh cracked black pepper to taste. Mix again to combine.
Serve & Enjoy!
  1. Serve immediately or refrigerate for later. This dish makes a great meal prep option and can be stored in an airtight container for up to 3 days!

Watch the video below!