Mediterranean Cellentani Pasta Salad
Servings
8
servingsPrep time
20
minutesCooking time
12
minutesTotal time
32
minutesThis mediterranean pasta salad will become your new fave pasta salad!
Ingredients
- Salad
1 box (340g) Barilla Cellentani pasta
200g prosciutto slices
1 package (200g) of mini bocconcini (approximately 1 cup)
1 cup sun-dried tomatoes sliced
1 cup unpitted kalamata olives roughly chopped
3 mini cucumbers, cubed
3 small shallots, chopped
3 handfuls of arugula
- Dressing
⅔ cup olive oil
⅓ cup white balsamic vinegar
1 tbsp dijon mustard
1 tbsp honey
1 garlic clove, chopped
4 tbsp of chopped fresh basil
1 ½ tsp salt
Instructions
- Cook the Barilla Cellentani pasta according to package instructions. Drain and let the pasta cool down completely.
- Prepare the prosciutto chips. Preheat the oven to 375F and lay a parchment paper on a baking pan. Lay a parchment paper on a baking pan and arrange the prosciutto slices on it. Bake for 12-15 minutes until crispy. Let it cool down and break into small pieces with your hands.
- Prepare the dressing by combining all the ingredients together in a mason jar: ⅔ cup of olive oil, ⅓ cup of white balsamic vinegar, 1 tbsp dijon mustard, 1 tbsp honey, 1 garlic clove chopped, 4 tbsp of chopped fresh basil and 1 ½ tsp salt. Close with the lid and shake well to mix.
- In a big bowl, combine the cooled pasta, 1 cup of mini bocconcini, 1 cup of sundried tomatoes sliced, 1 cup of kalamata olives roughly chopped, 3 mini cucumbers cubed, 3 small shallots chopped, 3 handfuls of arugula and the prosciutto chips.
- Pour the dressing over the pasta salad and mix well.
