Warm Italian Pasta Salad
A favorite of our family!
1 lb. farfalle (bowtie) pasta, cooked according to package directions
1 cup frozen petite green peas, rinsed with cold water, but not completely thawed.
1 cup cherub (cherry) tomatoes, quartered
1 cup mozzarella, shredded
6 slices prosciutto, chopped
1/4 cup fresh basil, chopped (not pictured below)
1/4 cup olive oil
2 tsp. red wine vinegar
1 tsp. balsamic
Salt and Pepper to your taste
Cook pasta in boiling water with 1 Tbs. salt.
Prep your ingredients while your pasta is cooking.
Drain pasta and transfer to a large serving bowl. Add olive oil. Allow pasta to cool for about 5 minutes. Add meat, peas, tomatoes, salt, pepper, and vinegars. Mix thoroughly. Add cheese and basil last. Mix gently.
It is true this is amazing served warm, but it is also great the next day, cold. I bet you won't have leftovers though! Make adjustments as you see fit. Hubby likes lots of peas, and easy oil and vinegar, so that's how I make it. Make sure you don't rinse your pasta, and that you don't add the cheese or basil while the noodles are too warm. It will make the cheese too gooey and the basil will wilt and brown. I sometimes also use Mozzarella balls for this recipe.
This post is linked to Tasty Tuesdays @ 33 Shades of Green.
Coming next week, a very detailed cake decorating tutorial,