Crispy Prosciutto Spring Pasta Salad | Caitlin Jesson
Crispy Prosciutto Spring Pasta Salad
20 mins prepServes 4
A vibrant spring pasta salad loaded with greens and dressed in a lemon and garlic vinaigrette. Topped with crispy prosciutto for an added salty touch, this dish guarantees clean plates!
1: Preheat oven to 400°F and bake prosciutto on a baking sheet for 5-7 minutes until crispy.
2: Cook pasta according to packaging instructions, then strain and rinse with cool water.
3: Drizzle cooked pasta with avocado oil and toss well to prevent sticking.
4: Prepare an ice bath and bring several quarts of water to a boil, blanch asparagus for 3-5 minutes.
5: Transfer blanched asparagus to the ice bath immediately, then dry with paper towels.
6: In a small bowl, combine lemon juice, lemon zest, grated garlic, avocado oil, honey, and salt to make dressing.
7: In a large bowl, combine arugula, pasta, asparagus, peas, chopped herbs, and crispy prosciutto.
8: Drizzle with dressing and toss well before serving.
