Italian Pasta Salad
Nothing screams summer quite like a pasta salad, and this vibrant Italian Pasta Salad is guaranteed to be a hit at your next backyard BBQ, picnic, or potluck. With its bold flavors, colorful presentation, and satisfying texture, it’s the kind of crowd-pleasing dish you need to try!
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
Italian Pasta Salad
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 (16 oz.) package Heinen’s organic tri-color rotini pasta
1 (3 oz.) package Columbus sliced prosciutto
1 pint cherry tomatoes, halved
2 mini cucumbers, thinly sliced
½ cup Heinen’s Recipe Ready diced red onion
1 (8 oz.) package Heinen’s fresh mozzarella pearls
3 oz. Heinen’s Margherita hard salami, diced
½ cup sliced pepperoncini, drained
1 package basil, chopped
⅔ cup Heinen’s organic extra virgin olive oil
⅓ cup Heinen’s balsamic vinegar
1 Tbsp. Heinen’s honey
1 garlic clove, minced
1 tsp. Heinen’s organic Italian seasoning
Salt and pepper
Directions
- Cook the pasta according to package instructions. Drain, rinse under cold running water, then drain again and transfer to a large bowl.
- While the pasta cooks, crisp up the prosciutto in an air fryer (see note below for oven instructions). Preheat air fryer to 375°F. Arrange the prosciutto slices in a single layer in the air fryer basket, working in batches if necessary. Air fry for 3-5 minutes, or until crispy, flipping halfway through. Transfer to a paper towel-lined plate to cool, then crumble into pieces.
- Add the tomatoes, cucumbers, red onion, mozzarella, salami, pepperoncini, basil, and crispy prosciutto to the pasta bowl.
- In a separate jar, whisk together the olive oil, balsamic vinegar, honey, garlic, and Italian seasoning. Season to taste with salt and pepper.
- Pour the vinaigrette over the pasta salad (to taste) and toss well to combine. Serve immediately. If preparing a day in advance, reserve â…“ of the vinaigrette and add to the pasta salad just before serving.
Note: To crisp prosciutto in the oven, preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer on the baking sheet and bake for 10-15 minutes (watch closely so it doesn’t burn). The prosciutto will continue to crisp up as it cools.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Directions
- Cook the pasta according to package instructions. Drain, rinse under cold running water, then drain again and transfer to a large bowl.
- While the pasta cooks, crisp up the prosciutto in an air fryer (see note below for oven instructions). Preheat air fryer to 375°F. Arrange the prosciutto slices in a single layer in the air fryer basket, working in batches if necessary. Air fry for 3-5 minutes, or until crispy, flipping halfway through. Transfer to a paper towel-lined plate to cool, then crumble into pieces.
- Add the tomatoes, cucumbers, red onion, mozzarella, salami, pepperoncini, basil, and crispy prosciutto to the pasta bowl.
- In a separate jar, whisk together the olive oil, balsamic vinegar, honey, garlic, and Italian seasoning. Season to taste with salt and pepper.
- Pour the vinaigrette over the pasta salad (to taste) and toss well to combine. Serve immediately. If preparing a day in advance, reserve â…“ of the vinaigrette and add to the pasta salad just before serving.
Note: To crisp prosciutto in the oven, preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the prosciutto slices in a single layer on the baking sheet and bake for 10-15 minutes (watch closely so it doesn’t burn). The prosciutto will continue to crisp up as it cools.
