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

Pea Prosciutto Pasta Salad

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


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


  • 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


  • 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.*


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