Prosciutto Pasta Salad

    Prosciutto Pasta Salad

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    12 people made this

    About this recipe: This salad has an unbelievably good combination of flavours. Farfalle pasta is tossed with prosciutto, peas, dried cranberries, grapes, spring onions and water chestnuts in a creamy dressing. It's the perfect side dish at summer barbecues.

    Serves: 12 

    • 675g farfalle pasta
    • 70g prosciutto, diced
    • 125ml mayonnaise
    • 125ml soured cream
    • 75ml semi-skimmed milk
    • 2 cloves garlic, finely chopped or more to taste
    • 1 lemon, zested and juiced
    • 1 pinch lemon pepper
    • 1 pinch paprika
    • 1 pinch crushed chillies or to taste
    • salt and ground black pepper to taste
    • 340g frozen peas, thawed
    • 90g dried cranberries
    • 120g seedless grapes, halved
    • 50g spring onions, chopped
    • 2/3 (225g) tin water chestnuts, drained and diced
    • 40g grated Parmesan cheese
    • 1 tablespoon chopped fresh oregano
    • 1 1/2 teaspoons chopped fresh thyme

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. Drain well and rinse with cold water in a colander set in the sink. While the pasta is boiling, cook the prosciutto in a small frying pan over medium heat until crisp. Drain on a kitchen towel-lined plate and set aside.
    2. Make the dressing by whisking together the mayonnaise, soured cream, milk, garlic, lemon zest, lemon juice, lemon pepper, paprika and crushed chillies; season to taste with salt and pepper.
    3. Place drained pasta into a large mixing bowl and pour 3/4 of the dressing on top; reserve the remaining dressing. Add the peas, cranberries, grapes, spring onions, water chestnuts and Parmesan cheese; toss until the salad is evenly coated with the dressing.
    4. Cover and refrigerate at least 1 hour or until ready to serve. Toss the salad with the remaining dressing, oregano and thyme to serve.

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