Cooked - Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta Salad

4.0

1 lb non-penne pasta

½ lb prosciutto

1-2 burrata balls

½ head radicchio, sliced thinly in 2” strips

2 handfuls basil, julienned or torn

8 oz jarred roasted red peppers, chopped

5 oz castelvetrano olives, halved

½ cup capers

½ bulb fennel, very thinly sliced/grated (optional)

Freshly grated parm

½ shallot, minced

Crushed red pepper flakes

Salt

Fresh cracked pepper

4 garlic cloves

5 anchovies

1 lemon zested + juiced

Few dashes red wine vinegar

½ ish cup olive oil

Boil your pasta to a nice al dente.
Drain and leave the pasta very semi warm.
Lay prosciutto slices on a parchment paper lined baking sheet and bake for about 12-15 minutes until golden brown.
Let prosciutto cool completely before crumbling into pieces.
Dry off capers with paper towels and add to a small saucepan on medium heat with hot oil.
Remove from heat when capers start to bloom, about 4 minutes.
Add all ingredients to a large bowl.
Dress the pasta alone with half the dressing and then the other half with all of the ingredients.
Add burrata in pieces on top of the pasta salad and serve immediately.
For the dressing, mince garlic, shallot, and anchovies on a cutting board and mash into a paste.
Mix anchovy paste with remaining dressing ingredients in a small bowl and set aside to marinate.

Course🍚Side Dish

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

SeasonLate Summer To Early Fall

DifficultyEasy ⏰ 20m

Created 53 weeks ago

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