Caprese Pasta Salad with Prosciutto
Caprese pasta salad is standard summer fare for good reason: tender pasta, juicy tomatoes, and creamy mozzarella are about as crowd-pleasing as it gets. Take it beyond the basic with this version that adds prosciutto, pine nuts, and the simplest but most delicious balsamic dressing.
Servings: 8 servings
Calories: 377kcal
Ingredients
- 1 pound pasta any bite-sized shape
- 1 and 1/2 pounds Roma or plum tomatoes cored and coarsely chopped, or cherry tomatoes, see note
- 4 medium cloves garlic minced or pressed
- 1/2 cup fresh basil leaves slivered
- 1/2 cup extra-virgin olive oil
- 3 Tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 8 ounces mozzarella cheese see note
- 2 ounces prosciutto chopped or torn into small pieces
- 2-4 Tablespoons pine nuts
- kosher salt and black pepper
Instructions
- Bring a large pot of water to boil. Add a generous pinch of salt followed by the pasta. Cook, stirring occasionally, just to al dente. Drain well, then set aside pasta to cool slightly.1 pound pasta
- Meanwhile, combine the tomatoes, garlic, basil, olive oil, vinegar, and red pepper flakes in a large bowl. Stir well and let stand at room temperature for a few minutes, allowing the flavors to blend.1 and 1/2 pounds Roma or plum tomatoes, 4 medium cloves garlic, 1/2 cup fresh basil leaves, 1/2 cup extra-virgin olive oil, 3 Tablespoons balsamic vinegar, 1/2 teaspoon red pepper flakes
- Chop and stir in the mozzarella. Set aside.8 ounces mozzarella cheese
- Once the pasta has cooled a bit, stir it into the tomato-mozzarella mixture along with the prosciutto and pine nuts. Toss to combine, and season with salt and pepper to taste.2-4 Tablespoons pine nuts, kosher salt and black pepper, 2 ounces prosciutto
- Serve at room temperature, or transfer to the fridge to chill and serve cold.
Notes
- Tomatoes: Use juicy Roma or garden tomatoes if you have time to chop and scoop out some of the seeds; use cherry or grape to make it happen in a hurry, since those work well if just sliced in half and tossed into the bowl.
- Mozzarella: Ciliegini or pearls work wonderfully; a single large ball of cheese is great if you don't mind chopping it yourself.
- Save $$$: Prosciutto and pine nuts both add so much, but I know they are relatively expensive ingredients. If they just don't work with your budget, try adding slivered almonds or sunflower seeds instead of the pine nuts, and crisped bacon instead of the prosciutto. Or, build the rest of your menu strategically so the extra doesn't go to waste.
- To Make Ahead: Add everything except the pine nuts and final garnish of basil to a bowl and store in the refrigerator for up to 24 hours. Stir in both those items, then serve cold.
- To Store: Leftover caprese pasta salad keeps in an airtight storage container in the fridge for at least 2-3 days.
Nutrition
Calories: 377kcal | Carbohydrates: 49g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 239mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1070IU | Vitamin C: 12.4mg | Calcium: 170mg | Iron: 1.5mg