Al Fresco Pasta Salad

Crispy prosciutto makes this salad a bit decadent, and the bonus is it has less fat than bacon. Al Fresco Pasta Salad For 6 people 1 lb angel hair pasta cooked to desired doneness 1 cup green peas blanched 1 pkg enoki mushrooms loosened 4 tbsp crispy prosciutto (about 6 thin slices) 1/4 cup Parmigiano shavings 1 cup poached sweet cherry tomatoes 1 bunch basil leaves julienne 1 bunch green onions julienne 1 1/2 cup arugula Olive oil Salt & Pepper Boil the angel hair in plenty of salted water, once cooked to your liking drain and cool in running cold water to remove all the starch, dry onto a towel and place in a salad bowl. Julienne the prosciutto and cook as if you were making bacon bits, the lack of fat in the prosciutto will make this operation quicker. Now start adding the ingredients to the salad bowl; add the green peas, the prosciutto, mushrooms and mix well adding a little olive oil if needed to loosen the pasta, add the green onions and the basil along with the arugula and keep tossing in a gentle fluffing fashion, lastly add the cheese and the cherry tomatoes, serve at room temperature for better flavour. Poached cherry tomatoes 2 pints of grape cherry tomato 1 cup extra virgin Olive oil 6 basil leaves 2 garlic cloves sliced Wash and dry the tomatoes then cut them in half and set aside. Heat the oil in a sauce pan, once hot (340f) add the garlic and the basil and before it colours add the tomatoes, remove from the fire and cool before use.

Al Fresco Pasta Salad
Al Fresco Pasta Salad

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crispy prosciutto makes this salad a bit decadent, and the bonus is it has less fat than bacon.

  • Crispy prosciutto makes this salad a bit decadent, and the bonus is it has less fat than bacon.

  • Al Fresco Pasta Salad

  • For 6 people

  • 1

    lb angel hair pasta cooked to desired doneness

  • 1

    cup green peas blanched

  • 1

    pkg enoki mushrooms loosened

  • 4

    tbsp crispy prosciutto (about 6 thin slices)

  • 1/4

    cup Parmigiano shavings

  • 1

    cup poached sweet cherry tomatoes

  • 1

    bunch basil leaves julienne

  • 1

    bunch green onions julienne

  • 1 1/2

    cup arugula

  • Olive oil

  • Salt & Pepper

  • Boil the angel hair in plenty of salted water, once cooked to your liking drain and cool in running cold water to remove all the starch, dry onto a towel and place in a salad bowl.

  • Julienne the prosciutto and cook as if you were making bacon bits, the lack of fat in the prosciutto will make this operation quicker.

  • Now start adding the ingredients to the salad bowl; add the green peas, the prosciutto, mushrooms and mix well adding a little olive oil if needed to loosen the pasta, add the green onions and the bas

  • Poached cherry tomatoes

  • 2

    pints of grape cherry tomato

  • 1

    cup extra virgin Olive oil

  • 6

    basil leaves

  • 2

    garlic cloves sliced

  • Wash and dry the tomatoes then cut them in half and set aside.

  • Heat the oil in a sauce pan, once hot (340f) add the garlic and the basil and before it colours add the tomatoes, remove from the fire and cool before use.

  • Al Fresco Pasta Salad

  • For 6 people

  • 1

    lb angel hair pasta cooked to desired doneness

  • 1

    cup green peas blanched

  • 1

    pkg enoki mushrooms loosened

  • 4

    tbsp crispy prosciutto (about 6 thin slices)

  • 1/4

    cup Parmigiano shavings

  • 1

    cup poached sweet cherry tomatoes

  • 1

    bunch basil leaves julienne

  • 1

    bunch green onions julienne

  • 1 1/2

    cup arugula

  • Olive oil

  • Salt & Pepper

  • Boil the angel hair in plenty of salted water, once cooked to your liking drain and cool in running cold water to remove all the starch, dry onto a towel and place in a salad bowl.

  • Julienne the prosciutto and cook as if you were making bacon bits, the lack of fat in the prosciutto will make this operation quicker.

  • Now start adding the ingredients to the salad bowl; add the green peas, the prosciutto, mushrooms and mix well adding a little olive oil if needed to loosen the pasta, add the green onions and the bas

  • Poached cherry tomatoes

  • 2

    pints of grape cherry tomato

  • 1

    cup extra virgin Olive oil

  • 6

    basil leaves

  • 2

    garlic cloves sliced

  • Wash and dry the tomatoes then cut them in half and set aside.

  • Heat the oil in a sauce pan, once hot (340f) add the garlic and the basil and before it colours add the tomatoes, remove from the fire and cool before use.

Directions

Crispy prosciutto makes this salad a bit decadent, and the bonus is it has less fat than bacon. Al Fresco Pasta Salad For 6 people 1 lb angel hair pasta cooked to desired doneness 1 cup green peas blanched 1 pkg enoki mushrooms loosened 4 tbsp crispy prosciutto (about 6 thin slices) 1/4 cup Parmigiano shavings 1 cup poached sweet cherry tomatoes 1 bunch basil leaves julienne 1 bunch green onions julienne 1 1/2 cup arugula Olive oil Salt & Pepper Boil the angel hair in plenty of salted water, once cooked to your liking drain and cool in running cold water to remove all the starch, dry onto a towel and place in a salad bowl. Julienne the prosciutto and cook as if you were making bacon bits, the lack of fat in the prosciutto will make this operation quicker. Now start adding the ingredients to the salad bowl; add the green peas, the prosciutto, mushrooms and mix well adding a little olive oil if needed to loosen the pasta, add the green onions and the basil along with the arugula and keep tossing in a gentle fluffing fashion, lastly add the cheese and the cherry tomatoes, serve at room temperature for better flavour. Poached cherry tomatoes 2 pints of grape cherry tomato 1 cup extra virgin Olive oil 6 basil leaves 2 garlic cloves sliced Wash and dry the tomatoes then cut them in half and set aside. Heat the oil in a sauce pan, once hot (340f) add the garlic and the basil and before it colours add the tomatoes, remove from the fire and cool before use.

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