If you are craving a dish that bursts with vibrant flavors and delightful textures, the Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe is your new go-to. This salad masterfully blends the herbal brightness of basil pesto with the salty richness of prosciutto, the tangy zest of Peperoncini peppers, and the juicy pop of cherry tomatoes. It’s a sensational mix that’s as colorful as it is delicious, perfect for family gatherings, potlucks, or even a refreshing lunch that feels a little extra special.
Ingredients You’ll Need
The beauty of this Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one brings something unique to the table, from texture to taste to an irresistible visual appeal, ensuring the salad is anything but ordinary.
- 1 pound mini farfalle (bowtie pasta): The perfect pasta shape to hold onto the luscious pesto and other ingredients.
- ½ cup prepared basil pesto: Adds a fresh, herbaceous foundation that elevates the entire salad.
- ¾ cup mayonnaise: Creates a creamy, velvety dressing that balances the pesto’s herb punch.
- ½ tsp freshly ground black pepper: Brings subtle heat and depth to the salad dressing.
- 2 oz. chopped prosciutto: Offers a savory, slightly salty meatiness that complements the fresh vegetables beautifully.
- ½ cup chopped Peperoncini: Adds a bright, tangy kick with just the right amount of spice.
- 6 thinly-sliced radishes: Provide a crisp, peppery crunch to the mix.
- 1 pint cherry or grape tomatoes (quartered; divided): Bursting with juicy sweetness and vibrant color.
- ¼ cup toasted pine nuts: Toasting brings out their nutty flavor and adds a pleasant crunch.
- ½ cup shaved Parmigiana or Parmesan cheese: Enhances richness and adds a savory umami touch.
- 2 tbsp chopped fresh basil leaves: Fresh basil brightens and ties all the flavors together.
How to Make Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe
Step 1: Cook and Prepare the Pasta
Start by cooking the mini farfalle pasta according to the package directions until al dente. Rinse it with cold water immediately to halt the cooking process, making sure the pasta remains firm and retains a slight bite. Then, spread the pasta onto paper towels-lined baking sheets to dry off any excess moisture. This step is crucial to prevent the salad from becoming soggy later on.
Step 2: Whisk Together the Dressing
While the pasta is resting, combine the prepared basil pesto, mayonnaise, and freshly ground black pepper in a bowl. This creamy pesto dressing is what will bind all the flavors and textures together beautifully. Pop it in the refrigerator until you’re ready to dress the salad.
Step 3: Toss the Salad Ingredients
Once the pasta is dry and cool, transfer it to a large mixing bowl. Add the chopped prosciutto for a salty punch, the chopped peperoncini for a tangy zing, and the sliced radishes for crispness. Then fold in three-quarters of the quartered cherry tomatoes, toasted pine nuts, shaved Parmigiana, and fresh basil. Toss gently to begin marrying the ingredients before adding the dressing.
Step 4: Coat with the Pesto Mayonnaise Dressing
Pour the chilled pesto-mayo dressing over the pasta mixture and gently toss until every piece is lightly coated. The goal is to create a harmonious blend where each bite bursts with vibrant flavor without being overloaded in sauce.
Step 5: Garnish and Serve
Transfer your salad to a beautiful serving platter and finish it off by sprinkling the remaining cherry tomatoes, pine nuts, shaved Parmigiano, and basil on top. This final flourish not only looks stunning but also adds an extra layer of freshness and crunch right at the first bite.
How to Serve Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe
Garnishes
Fresh basil leaves, extra toasted pine nuts, and a sprinkle of shaved Parmigiana are perfect garnishes for this salad. They enhance the visual appeal and boost the flavors without overpowering the delicate balance of the dish.
Side Dishes
This pesto pasta salad pairs wonderfully with grilled chicken, a platter of fresh fruit, or even a hearty soup for a balanced meal. Its vibrant flavors and creamy texture complement a variety of side dishes effortlessly.
Creative Ways to Present
For a fresh twist, serve this salad in individual mason jars for picnics or casual get-togethers, or pile it high on a rustic wooden board surrounded by crusty bread slices. Adding a lemon wedge alongside can also offer an optional citrusy brightness at the table.
Make Ahead and Storage
Storing Leftovers
This Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. It’s best enjoyed cold, so take it straight from fridge to table for maximum freshness.
Freezing
Because of the mayonnaise and fresh vegetables, freezing this salad is not recommended. The texture of the radishes and tomatoes will become watery upon thawing, and the creamy dressing may separate.
Reheating
This salad is typically served chilled or at room temperature, so reheating is unnecessary. If you prefer it slightly warmer, allow it to sit at room temperature for 15-20 minutes before serving, but avoid microwaving to preserve the fresh flavors.
FAQs
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade basil pesto works beautifully and will give your salad a fresh, vibrant flavor that you can customize to your liking.
What can I substitute for mayonnaise in the dressing?
You can swap mayonnaise with Greek yogurt or a vegan mayo alternative for a lighter or dairy-free option, keeping the creamy texture intact.
Is it possible to make this salad vegan?
Yes! Simply omit the prosciutto and Parmigiano cheese, and use vegan pesto and mayonnaise substitutes to craft a delicious vegan version.
How far ahead can I prepare this salad?
You can prepare the salad up to a day in advance. Just wait to add the dressing until just before serving, ensuring the pasta stays perfectly tender and fresh.
What kind of peperoncini should I use?
Look for jarred peperoncini peppers, which are mild and tangy, not overly spicy. They add the perfect bite to balance the dish.
Final Thoughts
This Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe is a true crowd-pleaser that brings together fantastic flavors and textures with effortless style. Whether you’re sharing it on a warm afternoon or bringing it to a festive gathering, it’s guaranteed to shine. Give it a try and watch how quickly it becomes one of your favorite recipes to make and share!
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Pesto Pasta Salad with Prosciutto, Peperoncini, and Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Pesto Pasta Salad combines al dente mini farfalle pasta with a flavorful blend of basil pesto and mayonnaise, enhanced by savory prosciutto, tangy peperoncini, crisp radishes, and juicy cherry tomatoes. Toasted pine nuts and shaved Parmigiana cheese add delightful texture and richness, while fresh basil brightens every bite. Perfect as a refreshing side dish or a light main, this salad serves up a delightful mix of creamy, tangy, and savory flavors that are sure to please a crowd.
Ingredients
Pasta
- 1 pound mini farfalle (bowtie pasta, 1 box)
Dressing
- ½ cup prepared basil pesto
- ¾ cup mayonnaise
- ½ tsp freshly ground black pepper
Salad Mix-Ins
- 2 oz. chopped prosciutto
- ½ cup chopped peperoncini
- 6 thinly-sliced radishes (trimmed of stems)
- 1 pint cherry or grape tomatoes (quartered; divided)
- ¼ cup toasted pine nuts (divided)
- ½ cup shaved Parmigiana or Parmesan cheese (divided)
- 2 tbsp chopped fresh basil leaves (divided)
Instructions
- Cook the pasta: Cook the mini farfalle pasta to al dente according to the package directions. Drain and rinse under cold water to stop the cooking process, then shake off excess water. Spread the pasta on paper towels on a large rimmed baking sheet and allow it to dry for 15-20 minutes to remove moisture.
- Prepare the dressing: While the pasta cooks, whisk together the prepared basil pesto, mayonnaise, and freshly ground black pepper in a bowl. Refrigerate the sauce until you are ready to use it.
- Combine salad ingredients: Once the pasta has cooled and dried, transfer it to a large mixing bowl. Add the chopped prosciutto, chopped peperoncini, thinly sliced radishes, three-quarters of the quartered tomatoes, two tablespoons of toasted pine nuts, ¼ cup shaved Parmigiana cheese, and one tablespoon of chopped fresh basil. Toss gently to combine all ingredients evenly.
- Add dressing and toss: Pour the pesto and mayonnaise dressing over the salad mixture. Gently mix until all the ingredients are well coated with the sauce, ensuring even flavor distribution without breaking the delicate pasta.
- Garnish and serve: Transfer the salad to a serving platter. Sprinkle the remaining tomatoes, pine nuts, shaved Parmigiano cheese, and chopped basil over the top as a garnish. Serve immediately and enjoy the fresh, savory flavors.
Notes
- For best texture, allow the pasta to cool and dry properly before combining with the dressing to avoid a soggy salad.
- Use good quality basil pesto for maximum flavor; homemade or store-bought works well.
- Peperoncini adds a mild tang and heat, but you can adjust the quantity or substitute with mild banana peppers if preferred.
- This salad can be made a few hours ahead and refrigerated; bring to room temperature before serving for best taste.
- To toast pine nuts, heat in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
