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Antipasto Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella.

  • 1 (6 oz) jar
    artichoke hearts, marinated
  • ½ (5 oz) pkg
    baby arugula
  • ½ small pkg
    fresh basil
  • 1 clove
    garlic
  • ¼ cup
    Kalamata olives, pitted
  • ⅓ (8 oz) block
    mozzarella cheese
  • 2 slices
    prosciutto
  • 1
    red bell pepper
  • 5 oz
    rotini pasta
  • 1
    shallot
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    onion powder
  •  
    red wine vinegar
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    1 tsp salt
    5 oz rotini pasta
  • 2
    Meanwhile, preheat a skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom. Lay prosciutto in the skillet and cook until it browns slightly, about 1 minute per side. Transfer to a plate and set aside.
    ½ tsp extra virgin olive oil
    2 slices prosciutto
  • 3
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 red bell pepper
    ½ small pkg fresh basil
    ½ (5 oz) pkg baby arugula
  • 4
    Seed and slice bell pepper into thin strips. Peel and mince shallot.
    1 shallot
  • 5
    Return skillet to stove over medium-high heat. Add more oil and swirl to coat the bottom. Add peppers, shallots, and salt; cook, stirring often, until crisp-tender, about 5 minutes.
    1 tsp extra virgin olive oil
    ⅛ tsp salt
  • 6
    Meanwhile, peel and mince garlic. Add to the skillet with the peppers during the last 30 seconds of cooking. Remove both from heat and set aside to cool.
    1 clove garlic
  • 7
    Combine oil, vinegar, Dijon, and spices in a large salad bowl and whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    1 tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
    ⅛ tsp onion powder
    ⅛ tsp Italian seasoning
  • 8
    Drain and thinly slice artichoke hearts; transfer to the bowl with the dressing.
    1 (6 oz) jar artichoke hearts, marinated
  • 9
    Cut cheese into ½-inch cubes; transfer to the bowl.
    ⅓ (8 oz) block mozzarella cheese
  • 10
    Halve olives and add to the bowl.
    ¼ cup Kalamata olives, pitted
  • 11
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.
  • 12
    When the pasta is done cooking, drain and rinse under cold, running water. Transfer pasta, bell pepper mixture, and arugula to the bowl and toss to combine the salad.
  • 13
    Chop or tear prosciutto into pieces.
  • 14
    To serve, divide pasta salad between plates or bowls and top with crispy prosciutto. Enjoy!