Pea & Asparagus Pasta Salad with Crispy Prosciutto
A very versatile pasta salad for spring!
- 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
- 5-6 mini cucumbers, sliced
- Fresh herbs
- One package of mozzarella pearls
- Two green onions, chopped
- 2-3 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
- Cook the pasta al dente
- Blanche the asparagus for 1-2 minutes, depending on thickness, then transfer to an ice-water bath. Cut into 2″ pieces.
- 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.