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.
*Please use as many organic ingredients as possible.*