Prosciutto pasta salad
Dry orecchiette pasta
1 cob(s), large
Prosciutto fat trimmed
6 slice(s), (100g), fat trimmed
4 individual, yellow patty pan variety, sliced
2 clove(s), crushed
250 g, sliced
¼ cup(s), torn
¼ cup(s), small variety
2 x 3 second spray(s)
- 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.
- 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.
- 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.