Pesto Pasta Salad with Prosciutto and Mozzarella

Welcome to our kitchen! This Pesto Pasta Salad with Prosciutto and Mozzarella brings together fresh basil pesto, sweet cherry tomatoes, tender mini mozzarella, and savory prosciutto for a bright, satisfying dish. It’s ideal for quick lunches, summer picnics, potlucks, or as a flavorful side for grilled mains. The combination of textures—al dente pasta, creamy cheese, and crisp greens—makes it a crowd-pleaser every time. Below you’ll find clear ingredient lists, step-by-step instructions, helpful tips, storage advice, and serving ideas to make the perfect pesto pasta salad.

Time to Prepare: 25 minutes · Serves: 4 people · Cuisine: Italian-inspired

Ingredients

• 320 grams fusilli pasta
• 120 grams cherry tomatoes, halved
• 150 grams mini mozzarella balls, halved
• 4 slices prosciutto or Serrano ham, cut into strips
• 40 grams shaved Parmesan
• 1 handful fresh arugula (about 10 grams)
• 30 grams sliced black olives

For the Basil Pesto:

• 1 large garlic clove, peeled
• 40 grams Parmesan, grated
• 40 grams pine nuts
• 20 grams fresh basil leaves (use a mix like sweet basil and lemon basil if available)
• 1/4 teaspoon salt
• 2 pinches black pepper
• 70 grams extra-virgin olive oil
• 1 teaspoon lemon juice

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the fusilli and cook until al dente according to the package instructions (about 10 minutes).
3. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it for the salad.
4. Let the pasta drain completely in a colander so it holds the dressing without becoming watery.

Step 2: Make the Basil Pesto

Choose either a blender or a food processor method:

1. Blender method:
   • Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant—watch them closely so they don’t burn.
   • Combine the garlic, basil, toasted pine nuts, half the Parmesan, salt, and pepper in the blender.
   • Pulse or blend to form a coarse paste, then slowly add the olive oil while blending until smooth.
   • Stir in the lemon juice and remaining Parmesan and blend briefly to combine. Adjust seasoning to taste.
2. Food processor method:
   • Place garlic, basil, pine nuts, salt, and pepper in the processor and pulse until finely chopped.
   • Drizzle in olive oil while processing until you reach the desired consistency.
   • Add lemon juice and Parmesan, pulse a few times, and taste—adjust salt and pepper if needed.

Step 3: Assemble the Salad

1. In a large bowl, toss the cooled fusilli with about 160 grams (roughly half) of the pesto until the pasta is evenly coated. Reserve extra pesto to add more flavor if needed.
2. Gently fold in halved cherry tomatoes, halved mozzarella balls, sliced olives, arugula, prosciutto strips, and shaved Parmesan.
3. Mix carefully with a spatula to avoid breaking the mozzarella. Taste and add more pesto, salt, or pepper if desired.

• Use the best ingredients you can: Fresh basil and good extra-virgin olive oil make a noticeable difference in the pesto’s flavor.
• Prevent soggy pasta: Rinsing with cold water stops cooking and keeps the pasta firm for a salad.
• Customize freely: Add roasted peppers, artichoke hearts, sun-dried tomatoes, or grilled vegetables to vary texture and color.
• Pasta shapes: Short shapes like fusilli, penne, or farfalle hold pesto and mix-ins well.
• Pesto storage: Store extra pesto in an airtight container in the refrigerator for up to a week; cover the surface with a thin layer of olive oil to help preserve color.