Name: Antipasti Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ (142 g) pkgs baby arugula; 1 small pkg fresh basil; 3 cloves garlic; ¾ cup Kalamata olives, pitted; 1 (227 g) block mozzarella cheese; 6 slices prosciutto; 3 red bell peppers; ½ medium red onion; 425 g rotini pasta; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; onion powder; red wine vinegar; salt

Antipasti Pasta Salad with Crispy Prosciutto, Artichokes & MozzarellaAntipasti Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ (142 g) pkgs baby arugula

1 small pkg fresh basil

3 cloves garlic

¾ cup Kalamata olives, pitted

1 (227 g) block mozzarella cheese

6 slices prosciutto

3 red bell peppers

½ medium red onion

425 g rotini pasta

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

onion powder

red wine vinegar

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, lay prosciutto in the skillet and cook until it browns slightly, about 1 minute per side. Transfer to a plate and set aside.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Seed and slice bell peppers into thin strips. Peel and mince onion.

Return skillet to stove over medium-high heat. Add more oil and swirl to coat the bottom. Add peppers, onion, and salt; cook, stirring often, until crisp-tender, 6-7 minutes.

Meanwhile, peel and mince garlic. Add to the skillet with the peppers during the last 30 seconds of cooking. Remove both from heat and set aside to cool.

Combine oil, vinegar, Dijon, and spices in a large salad bowl and whisk to combine the dressing.

Drain and thinly slice artichoke hearts; transfer to the bowl with the dressing.

Cut cheese into ½-inch cubes; transfer to the bowl.

Halve olives and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

When the pasta is done cooking, drain and rinse under cold, running water. Transfer pasta, bell pepper mixture, and arugula to the bowl and toss to combine the salad.

Chop or tear prosciutto into pieces.

To serve, divide pasta salad between plates or bowls and top with crispy prosciutto. Enjoy!

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