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Photo of Prosciutto pasta salad by WW

Prosciutto pasta salad

Total Time
30 min
15 min
15 min
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.


Dry orecchiette pasta

250 g


1 cob(s), large

Prosciutto fat trimmed

6 slice(s), (100g), fat trimmed


1 bunch(es)

Button squash

4 individual, yellow patty pan variety, sliced


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)


  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.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: Suitable for leftovers. Store in an airtight container in the fridge to up to 3 days. Add it: 40g crumbled reduced-fat feta cheese in Step 3. Swap it: Prosciutto for 125g Hans 98% Fat Free Short Cut Bacon (fat trimmed).