Summer Italian Pasta Salad with Mozzarella and Prosciutto Recipe

Making Italian Pasta Salad with mozzarella and prosciutto isn’t hard at all. You start by boiling your pasta until it’s al dente—no one wants mushy noodles, right? While the pasta cooks, chop up some fresh veggies—bell peppers, cherry tomatoes, whatever looks good at the store. Don’t skip on the herbs: fresh basil makes such a difference. Can’t forget the fresh mozzarella balls, either. Those little guys are a must.

After everything’s mixed together, just let the salad chill in the fridge for a bit. This is when the flavors really come together, which is a great excuse to grab a snack while you wait. Salt and pepper to taste before serving. Presentation isn’t everything, but a sprinkle more of fresh basil on top can fancy it up if you’re into that. Serve it cold, and, bam, you’re done! Perfect for picnics or just lounging around on a warm day.

Picking the Perfect Mozzarella

Choosing mozzarella for this Italian pasta salad is super important. Fresh mozzarella balls are the way to go if you want that creamy, mild flavor. The kind that are packaged in milk are the best. They’re soft and just have that nice, squishy texture that works wonders in salads.

If you can’t find fresh, the pre-packaged mozzarella pearls are a decent backup. Just avoid the shredded stuff, it’s a completely different type of cheese. And if you’re feeling adventurous, try buffalo mozzarella for a richer taste. Whatever cheese you choose, just make sure it’s good quality since we’re serving it fresh.

Your Grocery List

• Pasta (any shape you like)
• Fresh mozzarella balls
• Prosciutto
• Cherry tomatoes
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt
• Black pepper

Techniques and Tips

Cooking the pasta just right is key. You want it al dente, so it holds up in the salad and doesn’t get mushy. Rinse it under cold water after cooking to stop the cooking process and keep it nice and refreshing. As for the prosciutto, tearing it into pieces instead of cutting gives it a rustic look.

Don’t skip the fresh basil, it adds a nice pop of flavor. Toss everything together gently so you don’t break the mozzarella. If you want to get fancy, let it sit for a bit before serving—those flavors meld together beautifully.

Make It Even Better

Want to jazz it up? Consider adding some roasted red peppers or olives for extra flavor. A sprinkle of red pepper flakes can give it a little kick, if that’s your thing. If you’re feeling extra fancy, a sprinkle of grated Parmesan on top before serving is a nice touch. A squeeze of lemon juice can brighten everything up, especially on a hot day when you want something super refreshing.

Drink Pairings

A chilled white wine like Pinot Grigio pairs beautifully with this pasta salad. It’s light and crisp, perfect for summer. If you’re not into wine, a sparkling water with a slice of lemon or lime is super refreshing. For something non-alcoholic, iced tea with a hint of mint works too. Just picture yourself sitting outside on a warm day, sipping your drink, and enjoying this salad. Pure bliss.

Dessert Pairings

After this pasta salad, a light dessert feels right. Fresh fruit salad is an easy choice, especially with summer berries. If you want to go a bit more indulgent, a scoop of lemon sorbet is refreshing and not too heavy. Or maybe some panna cotta—it’s creamy and smooth, and it feels fancy without being too much work.

How to Store Leftovers

If you have any leftovers (which is rare but occasionally happens), store them in an airtight container in the fridge. It should be good for about 2-3 days. Just keep in mind that the pasta might soak up some of the dressing, so it could be a little drier. You can always add a splash of olive oil and a bit of vinegar before serving to perk it back up.

Prep Time

Getting everything ready for this salad takes about 15 minutes. It’s super quick, especially if you have your ingredients prepped and ready to go.

Cook Time

Cooking the pasta usually takes around 8-10 minutes, depending on the type you’re using. Just keep an eye on it so it doesn’t overcook.

Total Time

All in all, you’re looking at about 25 minutes from start to finish. Perfect for a quick summer meal or a potluck.

Servings

This recipe typically serves about 4-6 people. It’s great for sharing, but if you’re really hungry, you might want to keep it all to yourself.

Nutritional Info

This salad packs in some good stuff. It’s got carbs from the pasta, protein from the mozzarella and prosciutto, and healthy fats from the olive oil. Not too shabby for a summer dish.

Fun Facts

Did you know that pasta salad is a classic picnic dish? It’s super portable and can be made ahead of time, which means more time enjoying the sun. Plus, it’s versatile—there are so many ways to mix it up with different ingredients.

Allergen Warnings

This recipe contains gluten from the pasta and dairy from the mozzarella. If you have any allergies, be sure to check those labels carefully.

Vegetarian or Vegan Substitutes

If you want to make this salad vegetarian, just skip the prosciutto and add in some chickpeas for protein. For a vegan version, swap the mozzarella for a dairy-free cheese or just leave it out entirely. The salad will still be tasty with all those fresh veggies and dressing.