May 20, 2013
Charred Tomato, Prosciutto & Mozzarella Pasta Salad
This pasta salad that I discovered in the June 2013 Canadian House & Home magazine is delicious and it's olive oil and vinegar based, so it's far healthier than other pasta salads that are drenched with mayo. It would be a beautiful side salad for a party, but it also works as a main course because it's quite savory and filling with all the yummy prosciutto and mozzarella.
olive oil for brushing
1 lb plum or cherry tomatoes, halved lengthwise
1 clove garlic, minced
3 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper, to taste
1 lb dried pasta, I used baby farfalle
5 oz. washed kale, chopped
1/2 cup basil, chopped
1/2 lb fresh mozzarella, torn into bite-size pieces
1/4 lb thinly sliced prosciutto, torn into bite-size ribbons
basil leaves and extra olive oil for garnish, if desired
1. Preheat broiler to high. Line baking tray with foil, brush foil with olive oil. Place tomatoes on foil, skin side up. Broil approx 6" from heat until nicely charred (about 5 minutes) then flip tomatoes over with a spatula so cut side is up and broil for an additional 5-8 minutes. Remove from tray and cool.
2. Place tomatoes in blender with minced garlic and vinegars. Puree. Add oil, salt, and pepper. Puree again. Transfer to air tight container. (can be refrigerated for up to 1 week!)
3. Bring large pot of salted water to boil. Cook pasta according to package instructions, then drain in colander. Rinse with cold water and drain.
4. Place pasta, chopped kale, and chopped basil in large mixing/serving bowl. Add dressing, mix thoroughly. Add mozzarella and prosciutto, stir in. If desired, sprinkle with additional basil leaves and drizzle with oil (I skipped this step, as it was delicious without the added oil).
Makes 6 large servings.
Enjoy and please let me know what you think of the recipe! It's a definite keeper for our household...