Prosciutto Caprese Pasta Salad
Elevate your weeknight meal or special gathering with this exquisite Prosciutto Caprese Pasta Salad, a harmonious blend of classic Italian flavors. Al dente radiatori pasta forms the perfect canvas for torn, savory prosciutto, sweet slow-roasted tomatoes, fresh basil, and nutty Parmigiano Reggiano, all tossed in a vibrant balsamic vinaigrette. Crowned with creamy burrata, aromatic pesto, and crunchy pistachios, this dish is a sophisticated yet simple celebration of taste and texture that promises to impress.
Prep Time
20 minutes (plus cooling time for pasta)
Cook Time
1 hour 45 minutes (if making slow roasted tomatoes); 15 minutes (if using sundried tomatoes and cooking pasta)
Total Time
Approximately 2 hours 5 minutes (includes slow roasting tomatoes); 35 minutes if using sundried tomatoes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A sophisticated twist on a classic Caprese, adding savory prosciutto and satisfying pasta.
- Bursting with fresh, vibrant Italian flavors in every bite.
- Customizable with homemade slow roasted tomatoes or quick sundried tomatoes for convenience.
- Perfect as a light lunch, elegant side dish, or impressive potluck contribution.
- Offers a delightful contrast of creamy burrata, chewy pasta, and crunchy pistachios.
Ingredients
- 225 g (1/2 lb) radiatori pasta
- 80 mL (1/3 cup) extra virgin olive oil, plus more for roasting
- 30 mL (2 tbsp) aged balsamic vinegar of Modena
- Sea salt and freshly ground black pepper, to taste
- 113 g (1/4 lb) sliced prosciutto San Daniele, torn into bite-sized pieces
- 240 mL (1 cup) slow roasted tomatoes (or high-quality sundried tomatoes in oil, drained)
- 80 mL (1/3 cup) Parmigiano Reggiano, freshly grated
- 80 mL (1/3 cup) baby basil leaves or basil chiffonade
- 225 g (8 oz) burrata cheese, torn into pieces
- 120 mL (1/2 cup) basil pesto (homemade or high-quality store-bought)
- 80 mL (1/3 cup) pistachios, shelled and roughly chopped
- For the Slow Roasted Tomatoes (optional but recommended):
- Approx. 550-600 g (2 pints) grape tomatoes, halved
- 60 mL (1/4 cup) extra virgin olive oil
- 15 mL (1 tbsp) crushed coriander seeds
- Sea salt to taste
Instructions
- Prepare the Slow Roasted Tomatoes (Optional). If you opt for the more flavorful slow roasted tomatoes, preheat your oven to 150°C (300°F). Halve the grape tomatoes and arrange them in a single layer in an oven-safe baking dish. Drizzle generously with 60 mL (1/4 cup) extra virgin olive oil, sprinkle with 15 mL (1 tbsp) crushed coriander seeds, and season with sea salt to taste. Roast in the oven for 90 minutes, or until slightly shriveled and intensely flavorful. Allow them to cool completely. If time is a constraint, use high-quality sundried tomatoes packed in oil, drained.
- Cook the Pasta. Bring a large pot of heavily salted water to a rolling boil. Adding sufficient salt to the water seasons the pasta from within and enhances the overall flavor of the dish. Add the 225 g (1/2 lb) radiatori pasta and cook according to package directions until it is perfectly al dente, meaning it has a slight bite to it. Avoid overcooking, as the pasta will absorb more dressing as it sits.
- Cool the Pasta. Once the pasta is cooked, drain it thoroughly. To prevent it from clumping and to stop the cooking process, rinse it briefly under cool water or spread it out on a baking sheet to cool completely. This step is crucial for a refreshing pasta salad.
- Prepare the Balsamic Vinaigrette. In a small mason jar or a bowl with a tight-fitting lid, combine 80 mL (1/3 cup) extra virgin olive oil, 30 mL (2 tbsp) aged balsamic vinegar of Modena, and a generous pinch of sea salt and freshly ground black pepper. Secure the lid and shake vigorously until the dressing is emulsified, or whisk well until combined.
- Assemble the Base Salad. Transfer the cooled radiatori pasta to a large mixing bowl. Pour the freshly prepared balsamic vinaigrette over the pasta and toss gently to ensure every piece is evenly coated. This allows the pasta to absorb the vibrant flavors of the dressing.
- Incorporate Core Ingredients. Add the 113 g (1/4 lb) torn prosciutto San Daniele, the 240 mL (1 cup) cooled slow roasted tomatoes (or drained sundried tomatoes), 80 mL (1/3 cup) baby basil leaves or basil chiffonade, and 80 mL (1/3 cup) freshly grated Parmigiano Reggiano to the pasta mixture. Toss again gently until all ingredients are well distributed. Taste and adjust seasonings, adding more salt, pepper, or balsamic if desired.
- Final Plating and Garnish. Plate individual servings of the pasta salad. Artfully tear the 225 g (8 oz) burrata cheese into smaller pieces and nestle them on top of each serving. Drizzle generously with 120 mL (1/2 cup) basil pesto, sprinkle with 80 mL (1/3 cup) roughly chopped pistachios, and finish with an extra grating of Parmigiano Reggiano and a few fresh basil leaves for a final flourish.
Tools You’ll Need
- Large pot for pasta
- Colander
- Oven-safe baking dish (for slow roasted tomatoes, if making)
- Large mixing bowl
- Mason jar or small bowl with lid (for vinaigrette)
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
Essential Success Tips
- Cook pasta perfectly al dente; overcooked pasta becomes mushy and absorbs too much dressing, compromising the salad's texture.
- Allow pasta to cool completely before mixing to prevent wilting the fresh herbs and cheese, and to ensure the dressing adheres properly.
- Don't skimp on good quality ingredients; aged balsamic, fresh burrata, and authentic prosciutto make a significant difference in the final flavor.
- Taste and adjust seasoning frequently, especially after adding all ingredients, as flavors develop and merge.
- If making ahead, add burrata, pesto, and pistachios just before serving to maintain their freshness, texture, and visual appeal.
Professional Cooking Secrets
- To infuse even more depth and aroma, lightly toast your pistachios in a dry pan for a few minutes until fragrant before chopping them. This simple step deepens their nutty taste.
- For an extra layer of complexity in your slow roasted tomatoes, consider adding a pinch of dried oregano or a thinly sliced garlic clove to the baking dish before roasting.
- When tearing burrata, gently pull it apart rather than cutting it with a knife to create more rustic, appealing pieces that naturally release their creamy interior as it's served.
Notes
- Storage: This pasta salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. The burrata, pesto, and pistachios are best added just before serving for optimal freshness.
- Variations: Feel free to add other fresh vegetables like thinly sliced red onion, bell peppers, or artichoke hearts. Grilled chicken or shrimp can be added for a more substantial meal.
- Herb options: If baby basil is unavailable, regular fresh basil leaves can be chiffonaded (stacked, rolled, and thinly sliced) for a similar delicate presentation.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can prepare the pasta and mix it with the vinaigrette, prosciutto, tomatoes, basil, and Parmigiano up to 1 day in advance. However, for the best texture and freshness, add the burrata, pesto, and pistachios just before serving.
What kind of pasta works best for this dish?
Radiatori pasta is excellent for holding the dressing and small ingredients in its 'radiator' fins, but other short, sturdy pasta shapes like fusilli, orecchiette, or penne would also work beautifully.
Can I use fresh mozzarella instead of burrata?
While fresh mozzarella is a good substitute, burrata offers a uniquely creamy, rich interior that truly elevates the dish with a luxurious texture. If using mozzarella, choose fresh ciliegine or bocconcini for easy integration.
Nutrition Facts (Per Serving)
Calories: 695, Protein: 22g, Fat: 44g, Carbs: 34g (per serving, estimated for 5 servings)
Allergy Information
Contains dairy (burrata, Parmigiano Reggiano), tree nuts (pistachios), and gluten (pasta, unless gluten-free pasta is used). Prosciutto may contain sulfites. Always check individual ingredient labels for specific allergen information.
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