Crispy Prosciutto Spring Pasta Salad

A vibrant gluten-free and dairy-free pasta salad, loaded with fresh greens and drizzled in a zesty lemon and garlic vinaigrette, topped with crispy prosciutto for a savory finish.

By @caitlinjesson

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 6 slices prosciutto
• 12 oz stelline pasta gluten-free
• 0.5 tbsp avocado oil
• 1 cup asparagus cut into 1-inch pieces
• 1 lemon juiced and zested
• 1 clove garlic grated
• 3 tbsp avocado oil
• 0.5 tsp honey
• 0.5 tsp salt
• 2 cups arugula
• 0.67 cup peas defrosted
• 10 basil leaves finely chopped
• 2 tbsp fresh parsley finely chopped

Instructions

1. Preheat oven to 400°F and arrange prosciutto slices in a single layer on a baking sheet. Bake for 5-7 minutes until crispy.
2. Cook gluten-free stelline pasta according to package instructions. Strain and rinse with cool water, then toss with avocado oil and set aside to cool.
3. Blanch asparagus in boiling water for 3-5 minutes until bright green and just tender. Immediately transfer to an ice bath to cool, then dry with paper towels.
4. Prepare the lemon and garlic vinaigrette by whisking together lemon juice, lemon zest, grated garlic, avocado oil, honey, and salt in a small bowl.
5. In a large bowl, combine baby arugula, cooled pasta, blanched asparagus, defrosted peas, and chopped herbs. Add bite-sized crispy prosciutto pieces.
6. Drizzle salad with the prepared lemon and garlic vinaigrette and toss well before serving.