Prosciutto pasta salad
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Orecchiette pasta gets its name from its shape, which means ‘little ears’ in Italian. Find it in the pasta aisle or from your local delicatessen. If unavailable, use any short pasta.
Ingredients
Dry orecchiette pasta
250 g
Corn
1 cob(s), large
Prosciutto fat trimmed
6 slice(s), (100g), fat trimmed
Asparagus
1 bunch(es)
Button squash
4 individual, yellow patty pan variety, sliced
Garlic
2 clove(s), crushed
Lemon juice
2 tbs
Olive oil
1 tbs
Cherry tomatoes
250 g, sliced
Fresh basil
¼ cup(s), torn
Fresh oregano
¼ cup(s)
Fresh mint
¼ cup(s), small variety
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Add corn for last minute of cooking. Drain. Refresh under cold water and drain. Using a sharp knife, cut kernels from corn. Discard cob and place kernels in a large bowl.
2
Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook prosciutto, asparagus and squash for 1 minute each side until golden and tender. Tear prosciutto in large pieces. Cut asparagus into 4cm lengths.
3
Combine garlic, juice and oil in a large bowl. Add pasta, prosciutto, asparagus, squash, corn, tomatoes, basil, oregano and mint and toss to combine. Season with salt and pepper to serve.
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