Prosciutto Caprese Pasta Salad with Slow-Roasted Tomatoes
Indulge in the vibrant flavors of Italy with this Prosciutto Caprese Pasta Salad, a sophisticated twist on a beloved classic. Featuring tender radiatori pasta, savory San Daniele prosciutto, and sweet slow-roasted tomatoes, it's all brought together with a zesty balsamic vinaigrette. Crowned with creamy burrata, fresh basil pesto, and crunchy pistachios, this dish is a true celebration of textures and tastes.
Prep Time
30 minutes active, plus 90 minutes for slow roasting tomatoes (if made fresh) and pasta cooling
Cook Time
10-12 minutes for pasta, 90 minutes for slow-roasted tomatoes (if made fresh)
Total Time
If making slow-roasted tomatoes from scratch: 2 hours 30 minutes. If using pre-made or sundried: 45-50 minutes.
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with fresh, vibrant Mediterranean flavors that awaken the palate.
- Features luxurious creamy burrata and savory San Daniele prosciutto for an elevated experience.
- Offers a delightful contrast of textures from tender pasta to crunchy pistachios.
- Perfectly versatile as a light lunch, elegant dinner, or impressive potluck dish.
- Visually stunning, making it a feast for both the eyes and the taste buds.
Ingredients
- 225 g radiatori pasta (1/2 lb)
- 80 ml extra virgin olive oil (1/3 cup)
- 30 ml aged balsamic vinegar of Modena (2 tbsp)
- Salt and freshly ground black pepper, to taste
- 115 g sliced prosciutto San Daniele, torn (1/4 lb)
- 240 g slow roasted tomatoes (or sundried tomatoes) (1 cup)
- 30 g Parmigiano Reggiano, grated (1/3 cup)
- 15 g baby basil or basil chiffonade (1/3 cup, loosely packed)
- 225 g burrata (8 oz)
- 120 ml basil pesto (1/2 cup)
- 40 g pistachios, chopped (1/3 cup)
- For the Slow Roasted Tomatoes (if making from scratch):
- 500 g grape tomatoes, halved (2 pints)
- 60 ml extra virgin olive oil (1/4 cup)
- 5 g crushed coriander (1 tbsp)
- Sea salt, to taste
Instructions
- To prepare the slow roasted tomatoes (if making from scratch), 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, ensuring they are not overcrowded. This allows for even roasting and caramelization.
- Drizzle the halved tomatoes generously with 60 ml (1/4 cup) extra virgin olive oil, sprinkle with 5 g (1 tbsp) crushed coriander, and season with sea salt to your preference. Roast in the preheated oven for 90 minutes, or until the tomatoes are shriveled and intensely flavorful. Alternatively, to save time, you can use good quality store-bought sundried tomatoes or pre-made slow roasted tomatoes.
- While the tomatoes roast or as you prepare the salad with sundried tomatoes, bring a large pot of heavily salted water to a rolling boil. Salting the water generously seasons the pasta from within, enhancing the overall flavor of the dish.
- Add the 225 g (1/2 lb) radiatori pasta to the boiling water. Cook according to package directions until it is perfectly al dente, meaning it's firm to the bite but cooked through. Overcooked pasta will become mushy and compromise the salad's texture.
- Once cooked, strain the pasta thoroughly using a colander. Rinse it lightly with cool water to prevent it from sticking and to halt the cooking process. Allow the pasta to cool completely to room temperature before assembling the salad; warm pasta can melt the burrata and wilt the fresh herbs prematurely.
- While the pasta cools, prepare the balsamic vinaigrette. In a mason jar or small bowl, combine 80 ml (1/3 cup) extra virgin olive oil, 30 ml (2 tbsp) aged balsamic vinegar of Modena, salt, and freshly ground black pepper to taste. If using a mason jar, secure the lid and shake vigorously until emulsified; if using a bowl, whisk well.
- Transfer the cooled pasta to a large mixing bowl. Pour the prepared balsamic vinaigrette over the pasta. Toss gently to ensure every piece of pasta is evenly coated with the dressing, providing a flavorful base.
- To the dressed pasta, add the 115 g (1/4 lb) torn prosciutto San Daniele, the 240 g (1 cup) slow roasted tomatoes (or sundried tomatoes), 15 g (1/3 cup) baby basil or basil chiffonade, and 30 g (1/3 cup) grated Parmigiano Reggiano. Gently toss all the ingredients together, taking care not to break the pasta. Taste and adjust seasoning, adding more salt, pepper, or balsamic as desired.
- To serve, plate individual portions of the pasta salad. Artfully top each serving with pieces of the creamy 225 g (8 oz) burrata, a generous drizzle of 120 ml (1/2 cup) basil pesto, a sprinkle of 40 g (1/3 cup) chopped pistachios, and a final flourish of additional Parmigiano Reggiano or fresh basil leaves for garnish.
Tools You’ll Need
- Large pot for pasta
- Colander
- Large mixing bowl
- Mason jar or small bowl with whisk
- Oven-safe baking dish (if making slow-roasted tomatoes)
- Sharp knife and cutting board
Essential Success Tips
- Ensure your pasta is cooked to a true al dente; it should have a slight bite for the best salad texture and to hold up to the dressing.
- Allow the pasta to cool completely to room temperature before mixing. This prevents the delicate burrata from melting and keeps the fresh basil vibrant.
- For the slow-roasted tomatoes, avoid overcrowding the baking dish to ensure they caramelize beautifully instead of steaming. Use two dishes if necessary.
- Invest in high-quality extra virgin olive oil and aged balsamic vinegar; their nuanced flavors make a significant difference in the final taste profile.
- Taste and adjust the seasoning (salt, pepper, balsamic) of the pasta salad after dressing but before adding the final toppings to ensure perfect balance.
Professional Cooking Secrets
- For an even deeper and more complex tomato flavor, consider using a mix of different heirloom grape and cherry tomatoes when slow roasting.
- Before adding the pasta to your serving bowl, rub the inside of the bowl with a cut garlic clove. This imparts a subtle, aromatic hint that elevates the entire dish.
- Lightly toast the chopped pistachios in a dry pan for a few minutes before adding them to the salad. This amplifies their nutty flavor and adds an extra layer of crunch.
Notes
- Store any leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days. For best flavor and texture, allow it to come to room temperature for about 15-20 minutes before serving.
- To make this dish vegetarian, simply omit the prosciutto. The rich flavors of the tomatoes, burrata, and pesto will still shine through.
- If radiatori pasta is unavailable, other small, sturdy pasta shapes like orecchiette, fusilli, or farfalle make excellent substitutes.
Frequently Asked Questions
Can I prepare the Prosciutto Caprese Pasta Salad ahead of time?
Yes, you can prepare the base pasta salad (pasta, vinaigrette, prosciutto, tomatoes, basil, Parmigiano) a day in advance. However, for optimal freshness and texture, add the burrata, pesto, and pistachios just before serving.
What is the best substitute for burrata cheese if I can't find it?
While burrata's creamy interior is unique, fresh mozzarella balls (like bocconcini or ciliegine) are the best substitute. They offer a similar milky flavor and soft texture, though without the same decadent creaminess.
Can I use sundried tomatoes instead of slow-roasted tomatoes?
Absolutely! Using good quality store-bought sundried tomatoes (preferably oil-packed and drained) is an excellent time-saving alternative to making your own slow-roasted tomatoes, and they still provide a wonderful concentrated tomato flavor.
Nutrition Facts (Per Serving)
Calories: Approximately 750-850 per serving, Protein: 30-35g, Fat: 60-70g, Carbs: 45-55g. (Note: These are estimated values and can vary based on specific brands and quantities of ingredients used.)
Allergy Information
Contains dairy (burrata, Parmigiano Reggiano), gluten (pasta), and tree nuts (pistachios; pesto may also contain pine nuts or other nuts). For a gluten-free version, use gluten-free pasta.
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