Pea Prosciutto Pasta Salad

Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.

 

Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.

Ode to the noodle…hahahaha…It has been a really long week and my husband and I have hit the slap silly, loopy juice make no sense limit. And yet I still have a delicious Pea Prosciutto Pasta Salad I am dying to share with you. I love this salad because is was sooooooooo easy to make. The zippy vinaigrette was so wonderful next to the creamy cheese balls and the salty prosciutto. I also really love the French pasta bowl it is served in and want to know a funny story??? My husband bought this for me on a romantic weekend away. We got it home and while he was washing it to put away safely for its first use it slipped through his fingers. “OH @*#%” is what I heard from the kitchen. I can only imagine what my face looked like upon seeing it because with soapy hands he immediately got on Amazon, found it and bought a replacement. It really is a beautiful bowl just be careful to not use too much slippery soap when washing it.

Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.
Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.

Tips about Pea Prosciutto Pasta Salad:

  • Don’t cook your frozen peas. Just place them in the colander and drain the hot pasta water over them as seen in the video. It works like a charm and saves a ton of time.
  • If you love this Emile Henry Made in France salad bowl that doubles beautifully as a pasta bowl as much as I do, you will be happy to know they sell it on Amazon. It also makes a wonderful gift. (affiliate)
  • I turn into Mario Batali when it comes to pasta. Use plenty of salted water for each pound of pasta and use good quality olive oil. (affiliate)
  • This Pea Prosciutto Pasta Salad is a prefect quick meal for a spring or summer dinner served on its own or with a garden salad.
Pea Prosciutto Pasta Salad is a super simple and incredibly delicious recipe for a quick spring or summer meal.

Pea Prosciutto Pasta Salad

5 from 2 votes
Print Pin Rate
Course: Side/Main
Cuisine: American
Keyword: Prosciutto Pasta, Prosciutto Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 416kcal
Author: Heather

Ingredients

  • 1 lb bow tie pasta
  • 2-3 tbsp salt *for the pasta water

Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2-3 garlic cloves *crushed or minced
  • 1/2 tsp salt
  • pinch black pepper
  • 1 tsp thyme
  • 2/3 oz chives *chopped
  • For the Pasta

For the Pasta

  • 2 cups frozen peas
  • 8 oz mozzarella balls
  • 1 pint grape tomatoes *cut in half
  • 4 oz sliced prosciutto

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta to al dente.
  • While the water in coming to a boil whisk together oil and vinegar. Stir in salt, pepper, garlic, thyme and fresh chives. Set Aside.
  • Place frozen peas in a colander & place colander in the sink. Once pasta is done drain over frozen peas. Place pasta & peas in a large mixing bowl. Pour vinaigrette over pasta & stir. Cut grape tomatoes in half & add to pasta bowl. Add mozzarella balls & stir. Cut prosciutto into 1/4’s and place slices on top of salad. If not eating immediately cover & refrigerate to prevent prosciutto from drying out.

Notes

*Please use as many organic ingredients as possible.*

Nutrition

Calories: 416kcal | Carbohydrates: 45g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 279mg | Fiber: 3g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

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5 from 2 votes (1 rating without comment)

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