Pea, Prosciutto, & Burrata Pasta Salad
This Pea, Burrata, and Prosciutto Pasta Salad has got it all. It's bright, herby, and hearty. The combination of creamy burrata and oven-roasted prosciutto is delicious! This pasta salad perfect for a summer picnic, BBQ, or party.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz cavatappi pasta (I used chickpea pasta)
- 2 oz prosciutto (torn)
- ½ cup frozen peas
- Small bunch fresh basil (cut into thin strips)
- 2 green onion (thinly sliced)
- 1 burrata
- Salt and pepper (to taste)
- 1 lemon
- ½ tbsp minced shallot
- ½ tsp garlic powder
- ¼ tsp dried dill
- ¼ tsp dried oregano
- ¼ tsp dijon mustard
- ½ tsp honey
- ¼ cup extra virgin olive oil
Instructions
- 1
Cut the lemon in half and brush a little oil on the cut side. Then char the lemon.On the stovetop: Heat a pan or cast iron grill. When hot, place the lemon cut side down. Don't move it and let char for 3-4 minutes. Set aside and let cool.In the oven: Preheat the oven to 450°F. Place the lemon on a baking sheet, cut side down. Bake for 7-10 minutes. Let cool.
- 2
Make the vinaigrette. Juice the lemon. Whisk 2 tbsp lemon juice, shallots, garlic powder, mustard, honey, dill, oregano, and honey. Season with ¼ tsp salt and pepper each. Slowly stream in olive oil while whisking until emulsified. Season to taste.
- 3
Crisp the prosciutto. Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay prosciutto in a single layer and bake for 7-10 minutes until crispy. Set aside.
- 4
Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain into a colander and rinse with cold water. Let dry.
- 5
In a large bowl, combine pasta, peas, and most of the green onion and basil. Season with salt and pepper. Pour in half the dressing and mix well. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes.
- 6
Assemble. Place burrata on top of the pasta and gently rip apart. Season it with salt and pepper. Top the salad with remaining green onion and basil. Pour remaining vinaigrette over the top and serve.