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Antipasto Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella.

  • 2 (6 oz) jars
    artichoke hearts, marinated
  • 1 (5 oz) pkg
    baby arugula
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • ½ cup
    Kalamata olives, pitted
  • ⅔ (8 oz) block
    mozzarella cheese
  • 4 slices
    prosciutto
  • 2
    red bell peppers
  • 10 oz
    rotini pasta
  • 2
    shallots
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    onion powder
  •  
    red wine vinegar
  •  
    salt
  • 1
    Fill a large pot 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.
    2 tsp salt
    10 oz rotini pasta
  • 2
    Meanwhile, preheat a large 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.
    1 tsp extra virgin olive oil
    4 slices prosciutto
  • 3
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 red bell peppers
    1 small pkg fresh basil
    1 (5 oz) pkg baby arugula
  • 4
    Seed and slice bell peppers into thin strips. Peel and mince shallots.
    2 shallots
  • 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, 5-6 minutes.
    2 tsp extra virgin olive oil
    ¼ 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.
    2 cloves garlic
  • 7
    Combine oil, vinegar, Dijon, and spices in a large salad bowl and whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    ¼ cup red wine vinegar
    2 tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
    ¼ tsp onion powder
    ¼ tsp Italian seasoning
  • 8
    Drain and thinly slice artichoke hearts; transfer to the bowl with the dressing.
    2 (6 oz) jars artichoke hearts, marinated
  • 9
    Cut cheese into ½-inch cubes; transfer to the bowl.
    ⅔ (8 oz) block mozzarella cheese
  • 10
    Halve olives and add to the bowl.
    ½ 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!