Come summertime, it's all about pasta salads! This recipe is delightfully simple, yet the bold ingredients—like ripe, in-season cherry tomatoes, crumbly feta, crispy prosciutto, and vibrant basil—are more than enough to make your taste buds sing!
Ingredients
200 g dried pasta I used penne
250 g cherry tomatoes halved
200 g fetta roughly crumbled
3 tablespoons pine nuts
6 thin slices prosciutto
1 tablespoon olive oil
1 cup fresh basil leaves
Method
Cook pasta according to instructions.
When pasta is cooked, drain and run under cold water to stop the cooking process, then mix through olive oil and set aside.
While pasta is cooking, fry pine nuts in a small pan over low heat for 2-3 mins to toast lightly.
Grill prosciutto slices until crisp, drain on paper/kitchen towel then tear/chop roughly into bite-sized pieces.
In a large bowl, combine pasta, tomatoes, fetta, prosciutto, pine nuts and basil leaves (if using).