Pea & Asparagus Pasta Salad with Crispy Prosciutto

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I made a quick pasta salad this week that was more of a combination of what I had on hand, plus some fresh asparagus and some mozzarella pearls from Trader Joe’s. It was easy to throw together. I used the same vinaigrette we use on our green salad every night.

What makes this salad so good, aside from how bright and fresh-looking and tasting it is, is how well it holds up for leftovers. So many pasta salads I grew up with had a mayonnaise base. This one is so much lighter, yet just as satisfying!

The crispy prosciutto crumbled on top adds that perfect salty crunch. You could skip it, but I wouldn’t!

Your Shopping List

This is just a suggestion, you could swap out many of these ingredients for something else, like edamame, or TKTK

For the Pasta Salad

  • orecchiette pasta
  • Chickpeas
  • Frozen peas
  • Fresh asparagus
  • Baby cucumbers
  • Lemon
  • Proscuitto
  • Mozzarella pearls
  • Fresh herbs
  • Green onions

For the Vinaigrette

  • Dijon mustard
  • Grainy mustard
  • Red wine vinegar
  • Olive oil
  • Shallots

Serve Pasta Salad in Bowls from Anthropologie

The latte stoneware pasta bowls in tomato red from Anthropologie are perfect for serving this pasta salad. I mixed them with wooden plates and gold glassware from Terrain. You can see how I used them at the holidays in this post. I love mixing up dinnerware. Sometimes the most unexpected plates, napkins, and glassware all work together in a way you might not have planned.

Twisty tapers in Waterford candleholders (from 1987), a new pretty vase, and a pot of fresh thyme that will be potted in the garden in a few weeks, all make the table feel special with very little effort. That’s what I love about simple entertaining. I try not to overthink it and just enjoy the process.

More Sunday Favorites to Share

The Anthropologie x Nesting with Grace Home Collab

My friend Brooke of Nesting with Grace has her own collection of beautiful home decor pieces at Anthropologie. It just launched, and I could not be more excited for her. Anthropologie reached out back in December to ask if I would like to share the collection…hello, yes, of course. And it’s finally here!

The Nesting with Grace Collection at Anthropologie includes bedding, lamp shades, and cafe curtains. See the collection here.

The 14-Day Posture Reset

Beth Reading is a Pilates instructor from New Zealand with a huge following worldwide. I just heard about this class that starts on May 11th. It’s only $9! “Fix your posture, stand taller, and reduce stiffness in just 14 days.” Click here to sign up! Follow Beth on Instagram @mypilatestime to see how lovely she is and how she teaches. I think you’ll love her too!

Eileen Fisher

Left to right: Lightweight Organic Cotton Denim Classic Collar Long Shirt // Birkenstocks // Denim Shell // Denim Wide-Leg Pant // Denim Half-Circle Skirt // Long sleeve Kule T-Shirt// Kule Short Sleeve T-Shirt // Sézane Justine Basket Bag // Larroudé Cyprus Boat Shoe // Kule Brown Stripe T-Shirt

I’ve been editing my wardrobe, actually, the entire house, and the pieces I wear over and over again all summer are from Eileen Fisher. Especially this skirt and shirt that you can see in this post and this one. The skirt and shirt are from three seasons ago. What I love about it is that you can wear it together or as separates. It’s perfect for travel. I’ll be wearing it again this year, but I will also add these pieces for the same reason. The fabrics are amazing, and you can mix and match, wear them together, or wear them separately.

Let’s see what Mary Ann and Cindy found this week!

Cindy is in France, and I’m on my way to meet May Ann at The Frick in NYC this morning!

Classic Casual Home

Cindy Hattersley Design

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Pea & Asparagus Pasta Salad with Crispy Prosciutto

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A very versatile pasta salad for spring!

  • Author: annie diamond
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • One box orecchiette pasta, cooked al dente 
  • One bunch of asparagus
  • 1/2 bag frozen petite peas
  • One can chick peas, rinsed and drained
  • 56 mini cucumbers, sliced
  • Fresh herbs
  • One package of mozzarella pearls
  • Two green onions, chopped
  • 23 slices of prosciutto, fried and crumbled

For the vinaigrette, whisk together:

  • One tablespoon of Dijon mustard
  • One tablespoon of grainy mustard
  • One tablespoon red wine vinegar
  • One shallot, chopped 
  • One garlic clove, minced
  • Zest of one lemon
  • 1/3 cup olive oil
  • Salt and pepper

Instructions

  1. Cook the pasta al dente
  2. Blanche the asparagus for 1-2 minutes, depending on thickness, then transfer to an ice-water bath. Cut into 2″ pieces.
  3. Combine pasta with asparagus, frozen peas, chick peas, mozzarella pearls, green onions, cucumbers, and fresh herbs. Toss with the vinaigrette. Serve with crumbled prosciutto on top. 

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2 Comments

  1. Annie! This recipe looks soooooo good! I’ve pinned and printed and ready to hit the grocery store. Spring in a bowl. xo

  2. Hi Annie,
    I went a little mad in Eileen Fisher recently and so I have to be good for the rest of the summer but I love her clothes as they last for years and are so well made. The denim you mentioned is gorgeous !! Thank you for the recipe l will try that. And congrats to your friend with her line at Anthropologie how fabulous!!
    Happy week xo

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