Prosciutto Pea Pasta Salad

Are you ready to win pasta salad of the year award? This is a fabulous pasta makeover of flavorific proportions. The best part is the longer you leave in the refrigerator the taster it gets.

Make this one day and you can have it the rest of the week. I also love this recipe because there is no mayonnaise so it can stay out in the sun for fun picnics in the park. I love bringing this to Sheep Meadow – a fun part of Central Park were people lay out and hang in the summer.  My friends and family love it on a hot sunny day!

Prosciutto Pea Pasta Salad Recipe

Serves 8

Ingredients

• 1 pound cavatappi macaroni (or elbow macaroni)
• 3/4 cup of extra virgin olive oil
• 2 garlic cloves grated
• Big pinches of salt and pepper
• 1 teaspoon of dried oregano
• 1 lemon (zest and juice of the whole lemon)
• 2 tablespoons of white wine vinegar
• 1/4 teaspoon red pepper flakes
• 16 oz bag frozen peas (thawed)
• 4 oz prosciutto cut into chunks
• Handful fresh mint chopped
• 10 basil leaves chopped
• 1 cup parmesan cheese

Instructions

Prepare pasta and set aside

• In a bowl mix in olive oil, garlic, salt, pepper, oregano, lemon juice, vinegar and red pepper flakes
• Pour sauce over warm pasta and thoroughly mix to coat
• Mix in peas, prosciutto, lemon zest, mint, basil, parmesan cheese. Finish it off by seasoning with additional salt and pepper as you combine all ingredients.
• Plate and enjoy right away or store in the refrigerator for later!

Helpful Tips Used in This Recipe

• How to Cut Basil
• Lemon Trick to Avoid Seeds in Your Food
• Do Dried Herbs Expire?
• Hidden Flavor in Citrus?
• Why Does Grating Garlic Make Food Taste So Much Better?

 

I hope you love this pasta fun as much as I do and cheers to pasta love! Give it a try and share pictures of your tasty creation 🙂

With a grateful heart and an amazing tummy – Jay