The Best Pasta Salad for Summer
Nik Manning
Bright, herby, cheesy, spicy, and creamy, this Zesty Italian Pasta Salad has everything you want in every single bite! Perfect for the 4th of July!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine American, Italian
- 1/2 cup Italian dressing
- 1/4 cup mayo
- 1/4 cup pesto creamy or regular
- 1/4 cup grated Parmesan cheese
- 1 tsp Crushed Calabrian chili flakes optional*
- 12 oz farfalle pasta
- 4 oz prosciutto
- 1 6 oz jar sundried tomatoes chopped
- 1 shallot finely diced
- 3 tbsp chopped parsley finely chopped
- 6 oz mozzarella pearls/ciliengene
In a measuring cup or small bowl, combine Italian seasoning, pesto, Parmesan cheese and if using mayo & chili flakes. Mix to combine thoroughly and set aside.
Lay prosciutto on a lined baking sheet, leaving space in between slices. Bake on 375 for 7-10 mins, or until it has crisped up. It will get more crispy as it cools. When cool enough to handle, chop into pieces and set aside.
Cook pasta until it is just past al dente, but not yet too soft, about 10 minutes. Drain and rinse. Allow to cool until its around room temp.
Add pasta to a deep bowl, along with prosciutto, mozzarella, shallots, parsley and sun-dried tomatoes. Drizzle over 2/3 of the dressing and mix. If needed add more dressing until properly dressed. Pasta will absorb some of the dressing, so a little extra will prevent your pasta salad from going dry.
Top with extra prosciutto, shaved Parmesan cheese, and lightly drizzle over the dressing, if desired. You can serve immediately, but I always refrigerate an hour before serving to allow the flavors to meld. Enjoy!
Keyword bbq sides, pasta salad, side dish