CAPRESE PASTA SALAD
A beautiful Spring salad!!!
Perfect if you’ve got people coming around or perfect just for you!!!
The flavours, colours and textures are amazing.
Serves 6
Ingredients:
500g box pasta, I used fusilli
8 slices prosciutto
2 cup cherry tomatoes, cut in half or quarters
2 cups spinach, finely chopped
1 bunch of asparagus, woody ends removed
200g fresh bocconcini, drained
1 cup fresh basil leaves
Balsamic glaze (for serving)
Dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon minced garlic (or fresh)
3 tablespoons fresh basil leaves, finely sliced
Sea salt flakes
Fresh black pepper
Method:
Preheat oven to 180 degrees Celsius. Place a large pot of salted water onto boil. Place baking paper on a tray and lay out the prosciutto slices. Bake for 12-14 minutes, until the prosciutto, is crispy and coloured. Let it cool and break into shards for the salad. Set aside.
Once the water has boiled. Throw the asparagus into blanch in the water for about 2-3 minutes. Keep the water, don’t drain, remove the asparagus pieces and run under cold water. Then chop them into about 3 pieces on the diagonal.
Make sure the water is boiling again and cook pasta until al dente. Remove, drain and run under some cold water.
For the dressing: Place all ingredients in a small bowl or jug and mix well. Adjust to taste and season well.
To assemble the salad: In a large bowl, add the chopped spinach, cooked pasta, cherry tomatoes, asparagus pieces, prosciutto pieces, bocconcini and fresh basil. Drizzle over the dressing and toss well. Drizzle over some balsamic glaze before serving.
Tip: if you have the time, pop your cherry tomatoes in a bowl and add a drizzle of extra Virgin olive oil and season well before adding to the salad. It just adds some flavour.