Prosciutto-Goat Cheese-Tomato Pasta Salad Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 3.Add the cooked pasta, cherry tomatoes, prosciutto, and crumbled goat cheese to the bowl with the dressing. Toss gently to combine.
• STEP 4.Serve the pasta salad immediately, or refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Garnish with fresh basil leaves before serving.

Cooking Tips

• To make the prosciutto crispy, you can bake it in the oven at 375°F (190°C) for about 10 minutes.
• If you prefer a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt to the vinaigrette.
• Feel free to customize the salad by adding other ingredients such as olives, roasted red peppers, or arugula.

Storage and Serving

• Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftovers, you may need to add a little extra dressing or olive oil to refresh the flavors.
• This pasta salad is delicious served chilled or at room temperature, making it a great option for picnics or potlucks.