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Prosciutto Caprese Pasta Salad Recipe
Ben Carraoli

Prosciutto Caprese Pasta Salad 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, 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.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.