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Prosciutto Caprese Pasta Salad Recipe
Ash Tyrrell

Prosciutto Caprese Pasta Salad Recipe

I recently made this Prosciutto Caprese Pasta Salad Recipe for a weekend lunch, and I honestly couldn’t stop going back for seconds. The salty prosciutto, juicy tomatoes, and creamy mozzarella tasted like summer in every bite.
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Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 ounces short pasta fusilli or rotini – The spirals hold onto the dressing beautifully. I prefer bronze-cut pasta for better texture.
  • 4 ounces prosciutto thinly sliced – Adds a salty, savory depth. Ask for freshly sliced from the deli for best flavor.
  • 8 ounces fresh mozzarella balls ciliegine, halved – Use fresh mozzarella in brine for creaminess; avoid pre-shredded cheese.
  • 1½ cups cherry or grape tomatoes halved – Choose ripe, sweet tomatoes for maximum flavor.
  • ½ cup fresh basil leaves torn – Tear by hand instead of chopping to prevent bruising.
  • 3 tablespoons extra virgin olive oil – Use high-quality olive oil; it’s the base of your dressing.
  • 1 tablespoon balsamic glaze – Adds a sweet tangy finish.
  • 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds subtle depth.
  • 1 small garlic clove minced – Fresh garlic tastes far better than pre-minced.
  • Salt and freshly ground black pepper to taste – Season lightly first; prosciutto is already salty.

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. I always salt the water generously because it’s your only chance to season the pasta itself. Once cooked, drain it well and let it cool slightly so it doesn’t melt the cheese.
  2. While the pasta cooks, slice the cherry tomatoes in half, tear the basil leaves, and cut the mozzarella balls if needed. Gently separate the prosciutto slices and tear them into bite-sized pieces. Preparing everything in advance makes assembly smooth and quick.
  3. In a small bowl, whisk together the olive oil, balsamic glaze, Dijon mustard, minced garlic, salt, and pepper. Whisk until the mixture becomes slightly thick and well combined. Taste and adjust seasoning carefully since prosciutto adds natural saltiness.
  4. Add the cooled pasta to a large bowl, then gently fold in the tomatoes, mozzarella, and prosciutto. Pour the dressing over the salad and toss until evenly coated. Finally, sprinkle in the fresh basil and give it one light toss to keep the herbs vibrant.
  5. You can serve it immediately, but I prefer letting it chill in the refrigerator for about 30 minutes. This resting time allows the flavors to blend beautifully. Before serving, give it a gentle toss and adjust seasoning if needed.

Notes

  • I always rinse the pasta briefly with cool water if I’m in a hurry, but I avoid soaking it too long so it doesn’t lose flavor.
  • I add basil right before serving because I’ve noticed it stays greener and fresher that way.
  • I sometimes reserve a tablespoon of pasta water and mix it into the dressing for extra silkiness.
  • I let the salad sit at room temperature for 10 minutes before serving; I find the flavors taste better when not ice-cold.
  • I drizzle a little extra balsamic glaze on top for presentation and added sweetness.