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Pasta salad with tomato and crisp prosciutto

Pasta salad with tomato and crisp prosciutto

Serving size: Serves 4-6
Cooking time: Less than 60 minutes
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Salad

Pasta salad with tomato and crisp prosciutto
INGREDIENTS

300g spiral pasta
6 medium (1kg) ripe tomatoes
1/4 cup small salted capers, rinsed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup lightly packed fresh basil leaves
1/2 cup (125ml) extra virgin olive oil
8 thin slices (120g) prosciutto
METHOD

1. Cook pasta in a large pan of boiling salted water until just tender. Drain.
2. Place the pasta in a large bowl. Halve the tomatoes, then squeeze the juice and seeds over the pasta; roughly chop the tomato flesh. Add the tomatoes, capers, herbs and oil to the warm pasta; toss gently. Season with salt and freshly ground black pepper.
3. Grill or pan-fry the prosciutto until golden and crisp. Drain on absorbent paper.
4. Just before serving, crumble the prosciutto over the salad.

Not suitable to freeze or microwave.

TEST KITCHEN NOTES: If making this salad in advance, keep the pasta and tomato mixture separate until ready to serve, as the tomatoes will soften the pasta. This salad is delicious served with grilled chicken or veal cutlets.

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Tip: Try "lamb & potato" or "Low GI"
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