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 all amazing.
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Ingredients
- 8 slices prosciutto
- 1 bunch asparagus woody ends removed
- 500 g dried pasta I used fusilli
- 2 cups cherry tomatoes cut in half or quarters
- 2 cups baby spinach finely chopped
- 200 g bocconcini cheese drained
- 1 cup basil leaves
- balsamic glaze for serving
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic crushed
- 3 tablespoons basil leaves finely sliced
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- Place the prosciutto slices on the tray and bake for 13 minutes, until the prosciutto is really crispy. Let it cool and break into shards. Set aside.8 slices prosciutto
- Place a large pot of salted water over high heat and bring to the boil. Throw in the asparagus to blanch for 2–3 minutes. Don’t drain, remove the asparagus pieces with tongs or a slotted spoon and run under cold water. Chop the asparagus on the diagonal and set aside.1 bunch asparagus
- Make sure the water is boiling again and cook the pasta until al dente. Drain and run under cold water.500 g dried pasta
- For the dressing: Place all the ingredients in a small bowl or jug and mix well. Adjust to taste and season well.1/4 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon pure maple syrup, 1 teaspoon garlic, 3 tablespoons basil leaves
- To assemble the salad: In a large bowl, place the pasta, prosciutto, asparagus, cherry tomatoes, spinach, bocconcini and basil leaves. Drizzle over the dressing and toss well. Drizzle over some balsamic glaze before serving.500 g dried pasta, 8 slices prosciutto, 1 bunch asparagus, 2 cups cherry tomatoes, 2 cups baby spinach, 200 g bocconcini cheese, 1 cup basil leaves, balsamic glaze
Notes
If you have time, pop your cherry tomatoes in a bowl, drizzle with extra virgin olive oil and season well before adding to the salad. This step just adds a little extra flavour.
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