Do Share Recipe

I’ve always loved dishes that feel fancy but are actually simple to make at home. Recently, I tried a Prosciutto Caprese Pasta Salad Recipe, and I was blown away by how fresh and flavorful it tasted.

The combination of tender pasta, creamy burrata, and savory prosciutto is just heavenly. Every bite brings together the classic Caprese flavors with a delightful twist. I can’t wait to share this recipe with you so you can enjoy it too!

Ingredients

Here’s everything you’ll need to make this delicious Prosciutto Caprese Pasta Salad. I’ve included tips so you can get the best flavor and texture.

1/2 lb. radiatori pasta – I prefer radiatori because its grooves hold the dressing beautifully.
1/3 cup extra virgin olive oil – Use a high-quality olive oil for the best taste.
2 tbsp. aged balsamic vinegar of Modena – Adds a rich, tangy sweetness that balances the cheese.
Salt & pepper to taste – Always season pasta water generously.
1/4 lb. sliced prosciutto San Daniele, torn – Tearing instead of slicing keeps the texture rustic.
1 cup slow roasted tomatoes (or sundried tomatoes) – Roasting intensifies sweetness and flavor.
1/3 cup Parmigiano Reggiano, grated – Freshly grated cheese melts into the pasta salad naturally.
1/3 cup baby basil or basil chiffonade – Fresh basil gives a fragrant, herbal lift.
8 oz. burrata – Creamy and decadent, it’s the star of this salad.
1/2 cup basil pesto – Adds an extra layer of flavor and vibrant color.
1/3 cup pistachios, chopped – Toast them slightly for added crunch and nuttiness.

Note: several servings

For Slow Roasted Tomatoes:

2 pints grape tomatoes, halved
1/4 cup extra virgin olive oil
1 tbsp. crushed coriander
Sea salt to taste

Variations

Want to tweak this salad? Here are some easy swaps:

Dairy-free: Use vegan cheese instead of burrata and vegan Parmesan.
Gluten-free: Swap radiatori with gluten-free pasta.
Extra flavor: Add a squeeze of fresh lemon or a few sun-dried olives.
Nut-free: Skip the pistachios or use pumpkin seeds instead.
If you enjoy hearty baked meals, you might also love dishes like one-pan-tuscan-chicken-and-potato-skillet-recipe for a comforting family dinner, or try elegant vegetarian options such as eggplant-rollatini-recipe to complement this pasta salad at gatherings.

Cooking Time

Here’s the time breakdown so you can plan your meal efficiently:

Prep Time: 20 minutes
Cooking Time: 90 minutes for roasted tomatoes (or 0 if using sundried)
Total Time: 2 hours

Equipment You Need

Large pot – For cooking pasta to al dente perfection.
Oven-safe baking dish – For roasting tomatoes evenly.
Mason jar – To shake up the balsamic vinaigrette.
Mixing bowl – For tossing all ingredients together.
Knife & cutting board – For chopping and tearing ingredients.

How to Make Prosciutto Caprese Pasta Salad

Prepare the Slow Roasted Tomatoes

Start by preheating your oven to 300°F. Halve the grape tomatoes and place them in a baking dish. Drizzle with olive oil, sprinkle with crushed coriander, and season with sea salt. Roast for 90 minutes or use sundried tomatoes to save time.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the radiatori until al dente, then drain and allow it to cool slightly. This step ensures the pasta absorbs the dressing without becoming mushy.

Make the Balsamic Vinaigrette

In a mason jar, combine olive oil, aged balsamic vinegar, salt, and pepper. Shake vigorously to emulsify. This dressing will coat the pasta evenly and infuse it with flavor.

Combine Ingredients

In a large mixing bowl, add the cooled pasta and toss with the vinaigrette. Mix in torn prosciutto, slow roasted tomatoes, basil, and grated Parmigiano. Adjust the quantities based on your taste preference.

Plate and Garnish

Serve the salad on a large platter or individual plates. Top with burrata, a spoonful of basil pesto, chopped pistachios, and extra Parmigiano. The burrata melts slightly over the warm pasta, creating a creamy finish.

Additional Tips for Making this Recipe Better

Here are some tips I learned after making this salad a few times:

I always roast the tomatoes a day ahead; the flavor deepens overnight.
Tossing pasta while still slightly warm helps the vinaigrette coat better.
Don’t overmix burrata; leave chunks for creamy bites.
Taste and adjust seasoning before serving; a little salt brings everything together.

How to Serve Prosciutto Caprese Pasta Salad

This salad is perfect for any occasion. I like to serve it in a shallow bowl so the colors show beautifully. Drizzle a touch of extra balsamic glaze over the top and garnish with fresh basil leaves. Pair it with a crisp white wine for an elevated summer meal.

Nutritional Information

Here’s a quick look at what you’re getting per serving:

Calories: 420 kcal – A satisfying yet light option for lunch or dinner.
Protein: 18g – Thanks to the burrata and prosciutto.
Carbohydrates: 32g – Mostly from the pasta and tomatoes.
Fat: 24g – Healthy fats from olive oil, cheese, and pistachios.

Make Ahead and Storage

Storing

You can store this pasta salad in an airtight container in the fridge for up to 3 days. Keep the burrata separate until serving for the best texture.

Freezing

I don’t recommend freezing because burrata loses its creamy texture, but the pasta with vinaigrette can be frozen for up to a month.

Reheating

Serve chilled or at room temperature. If needed, gently warm the pasta without the burrata in a skillet, then add fresh burrata on top before serving.

Why You’ll Love This Recipe?

There are so many reasons this Prosciutto Caprese Pasta Salad becomes a favorite:

Quick and easy: Minimal prep for a fresh, restaurant-style dish.
Flavor-packed: Every bite combines salty prosciutto, creamy burrata, and sweet tomatoes.
Versatile: Great as a main dish, side, or picnic option.
Customizable: Easily swap ingredients to suit dietary needs.
Elegant presentation: Looks impressive with minimal effort.

This Prosciutto Caprese Pasta Salad has become one of my go-to recipes when I want something fresh, vibrant, and absolutely delicious. The flavors are balanced, the textures varied, and it always gets compliments at the table. I hope you enjoy making it as much as I do!

Ben Carraoli