Pasta and Prosciutto Salad

Bright flavors of pasta, crispy prosciutto and fresh vegetables come together in this fresh dish. A delightful combination of textures and flavors that will leave you begging for more.
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Pasta Recipes, Salads Recipes
Servings 4 servings
Calories 370 kcal


  • 8 ounces of pasta (penne or fusilli)
  • 4 slices of prosciutto, torn into bite-sized pieces
  • 1 cup of cherry tomatoes, halved
  • 1 cup of fresh arugula leaves
  • 1/2 cup of grated Parmesan cheese
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste


  • Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down.
  • In a large bowl, combine the cooked pasta, torn prosciutto, cherry tomatoes, arugula leaves, and grated Parmesan cheese.
  • Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
  • Drizzle the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
  • Serve immediately or refrigerate until ready to serve.

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