Caprese Pasta Salad
This caprese pasta salad takes your favorite summer dish and turns it into a comforting pasta side! So good, you'll be asking for seconds!
Servings: 8
Calories: 249kcal
Ingredients
- 5 strips of thinly sliced prosciutto, I used prosciutto di parma
- 8 oz farfalle, (bow tie pasta)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved (I love marinated mozzarella balls for this)
- 1/2 cup fresh basil leaves, thinly sliced
Vinaigrette
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 1/4 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1/4 tsp black peppper
Instructions
- Preheat the oven to 400F and arrange the prosciutto in a single layer on a foiled baking sheet. Bake for 10-12 minutes, flipping halfway through, until the prosciutto is crispy.
- Transfer the prosciutto to a cutting board and let it cool. Using a sharp knife, dice the prosciutto to your liking. (I like to make a mix of finely chopped and roughly chopped)
- While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to package instructions. I like to add a drop of olive oil to the pot to keep the noodles from sticking. Drain and rinse under cool water when it’s finished cooking.
- While the pasta cooks, prepare the vinaigrette. In a small mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, grated garlic, red chili flakes, salt, and pepper.
- Place the cooked pasta in a large mixing bowl. Add the vinaigrette, diced prosciutto, cherry tomatoes, mozzarella, and basil. Toss the pasta salad to combine. Serve and enjoy!
Notes
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 181mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
