Tomato, Mozzarella, Prosciutto Pasta

Looking for a light, fresh, fast summer dish? Tomato, mozzarella, prosciutto pasta is a family favorite, with a sprinkling of pine nuts, fresh basil, olive oil, and balsamic vinegar. Perfect for a casual meal or contribution to any picnic, potluck, or BBQ.

Tomato mozzarella prosciutto pasta - a light, fresh, fast summer dish.

 Take Me to the Recipe!

One of the most universal aspects of food is the ability of a certain dish to call forth a memory and transport you to a particular time and place. When I see, taste, or even think of certain foods, I’m flooded with very clear memories of meals my Mom made, a few vacation dining experiences that were especially amazing thanks to the food, scenery, or both, and so forth. As I’ve taught myself to cook, an unanticipated bonus has been adding to those sweet memories with recollections of the first occasion that I made a certain dish – especially those that would eventually become beloved family favorites.

This tomato, mozzarella, prosciutto pasta is without a doubt one of those recollections, because it’s the very first dish I ever prepared for my now-husband! I remember so many details of that meal – painstakingly chopping the tomatoes, fretting over whether I had assembled everything properly, making a totally excessive salad and garlic bread to go with it, shelling out too much money for a bottle of wine, and generally doing my best to impress. At that time, I really didn’t have much experience cooking, so I sweated ALL the small stuff!

Fortunately, clearly, we had the happy ending. One nice meal led to another, more coffee dates, etc. etc., and here we are, one wedding, two houses, an international move, and one toddler later. Do we have this pasta to thank? I think it’s fair to assign it at least partial credit!

Tomato, Mozzarella, Prosciutto Pasta - a light, fresh, fast summer dish.

Tomato, Mozzarella, Prosciutto Pasta - a light, fresh, fast summer dish.

Need a light, fresh, fast summer dish? Try pasta with tomatoes, mozzarella & prosciutto!Click To Tweet

Caprese Flavors In a Main Dish

With fresh tomatoes and mozzarella marinated in a perfect blend of olive and balsamic vinegar, then sprinkled with prosciutto, pine nuts, and fresh basil, this dish captures everything you love about a caprese, with a little added oomph to make it 100% worthy of main dish status.

We love it as a simple one-bowl meal that feels light and fresh and satisfying all at the same time. The pasta is equally at home, though, as a side dish at any picnic, potluck, or BBQ. Tomato, mozzarella, and prosciutto are beloved crowd-pleasers that manage to feel just a little bit fancy when they all come together.

A Lighter Pasta Option

Plus, my family loves its pasta fix, but it’s really nice to have a lighter option, especially during the warmer months. Don’t get me wrong, I adore a good hearty pasta, too (see: chicken parm pasta bake, pasta alla vodka, tomato mascarpone pasta, cheesy skillet-baked pasta.. you get the idea).

Sometimes, though, you want to enjoy the comfort of pasta lightened-up a bit. When that happens, this tomato mozzarella situation, along with roasted garlic and tomato spaghetti, are two of our favorite go-tos.

Tomato, Mozzarella, Prosciutto Pasta - a light, fresh, fast summer meal.

How about you?

  • What are your clearest food-related memories?
  • Do you have stronger memories of everyday family favorites, or special occasion meals?
  • Are there food-related traditions you hope your kids and loved ones remember one day?

Let me know in the comments below! Happy cooking!

Tomato, Mozzarella, Prosciutto Pasta




Yield 6-8 servings

Looking for a light, fresh, and fast summer dish? This pasta is a family favorite, with tomatoes, mozzarella, prosciutto, and a sprinkling of pine nuts, fresh basil, olive oil, and balsamic vinegar. Perfect for a casual meal or any picnic, potluck, or BBQ.


  • 1 1/2 lbs. (750 grams) tomatoes, cored and coarsely chopped
  • 4 cloves garlic, minced or pressed
  • 1/2 cup (20 grams) fresh basil leaves, slivered
  • 1/2 cup (4 fluid ounces, 125 ml) extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 lb. (250 grams) mozzarella cheese, cut into small cubes
  • 1/4 cup (36 grams) pine nuts
  • kosher salt and freshly ground black pepper
  • 1 lb. (500 grams) pasta
  • 2 ounces (60 grams) prosciutto, thinly sliced and torn into small pieces


  1. In a large bowl, combine the chopped tomatoes, garlic, basil, olive oil, vinegar, and red pepper flakes. Stir well and let stand at room temperature for about 15 minutes, allowing the flavors to blend. Stir in the mozzarella and let stand for about 10 minutes more.
  2. Meanwhile, bring a large pot of water to boil. Add a generous pinch of kosher salt and the pasta and cook, stirring occasionally, until al dente. Drain well, allow pasta to cool for 1-2 minutes, then stir the pasta into the tomato-mozzarella mixture, along with the prosciutto and pine nuts. Toss to combine and slightly soften the cheese.
  3. Season to taste with salt and pepper, and serve warm or at room temperature. If you make ahead or have leftovers, cover pasta tightly and store in the fridge for up to 2 days.

 Adapted from Williams-Sonoma, Food Made Fast: Weeknight 

Tomato, mozzarella, prosciutto pasta - a light, fresh, fast summer dish!


  • Reply
    May 24, 2017 at 1:42 am

    This looks like the perfect dish for summer! I can’t wait to try this recipe!

    • Reply
      May 24, 2017 at 8:10 am

      Thanks, Sara, I hope you love it as much as we do!

  • Reply
    Sia | Monsoon Spice
    May 22, 2017 at 12:40 pm

    Food certainly has the power to take us walk on a memory lane. I remember the first meal I cooked for my husband and how stressed I was as it was all new to me ? This pasta looks amazing and just screams summer.

    • Reply
      May 22, 2017 at 12:44 pm

      Hi Sia! Glad to know I’m not the only one who was stressed cooking in that scenario, ha! Guess it all worked out for us both. 🙂

  • Reply
    May 22, 2017 at 12:07 pm

    Oh yum.. I have tomato mozzarella and prosciutto over my bruschetta… and you have it over pasta.. how clever.. I I love this..! Can’t wait to try..

    • Reply
      May 22, 2017 at 12:23 pm

      Mmm, that app sounds right up my alley!

  • Reply
    Liz @ I Heart Vegetables
    May 22, 2017 at 11:52 am

    That looks like a perfect dish for a picnic this summer! Yum!

  • Reply
    May 22, 2017 at 11:50 am

    This will be a recipe I will come back to over and over! You nailed it with these flavors!

  • Reply
    Deanna Samaan
    May 22, 2017 at 11:41 am

    This looks simply amazing!!!

  • Leave a Reply