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.

Course Dinner, Lunch, Salad

Keyword Dairy Free, Egg Free, Nut Free, Pork

Allergen Dairy-free, Egg-free, Nut-free

Protein Pork

Member Free

Servings

Calories 557

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
0.25 cup extra virgin olive oil
0.25 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp pure maple syrup
1 tsp garlic crushed
3 tbsp 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.
0.25 cup extra virgin olive oil, 0.25 cup apple cider vinegar, 1 tbsp dijon mustard, 1 tbsp pure maple syrup, 1 tsp garlic, 3 tbsp 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.