Pesto Pasta Salad

Pesto pasta salad is quick to make but packed with so much flavor. Al dente pasta, lemony basil pesto, mozzarella, fresh tomatoes and cucumbers, peppery arugula, parmesan, and crispy prosciutto. It's great for lunch or you can take it to a potluck party or a picnic! This salad is definitely a crowd-pleaser!

📝 Ingredients

• 8 oz (230g) spiral pasta (fusilli) (or bowties)
• 1 cup pesto (from the recipe below or store-bought)
• 6 slices (85g) prosciutto crudo
• 20 grape or cherry tomatoes
• a handful arugula
• 1/2 English cucumber
• 20 mini mozzarella balls
• 1/4 cup shaved parmesan cheese (cut thinly with a vegetable peeler)
• salt and pepper (to taste)
• 3 packed cups (45g) basil leaves
• 1/2 cup (45g) grated parmesan cheese
• 2 tablespoons pine nuts (or almonds/walnuts)
• zest grated from 1 lemon
• 1 1/2 tablespoons lemon juice
• 1 clove garlic
• 1/3 cup (80ml) olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and let cool slightly. Add to a large bowl.
2. 2Make crispy prosciutto: you can make it on the stovetop or in the oven. On the stovetop: heat some oil in a non-stick pan, when hot place the prosciutto slices (can't overlap) and cook over medium heat on both sides until browned and crispy. In the oven: preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, lay prosciutto slices in a single layer (can't overlap). Bake for about 12 minutes or until browned and crispy. Transfer to a plate (it will become more crispy while cooling).
3. 3Make pesto: wash basil and gently pat dry the leaves. Add all the ingredients for the pesto except the olive oil into a food processor. Process until almost smooth. Add the olive oil and gently pulse until just combined (don't mix it at high speed). Season to taste with salt and pepper.
4. 4Add pesto to pasta and toss to combine.
5. 5Prepare other ingredients: Add cut in half tomatoes, cut in half mozzarella balls, sliced cucumbers, arugula, shaved parmesan cheese (sliced thinly with a vegetable peeler).
6. 6Toss everything together. Season with salt, pepper, and lemon juice if needed.
7. 7Crumble crispy prosciutto over the salad.
8. 8Enjoy!