Charcuterie meets pasta in this vibrant and flavorful dish! The combination of roasted capsicum, sundried tomatoes, artichoke hearts, prosciutto, Kalamata olives, and two types of cheese creates a medley of textures and tastes. Tossed with a tangy balsamic vinaigrette, this pasta salad is a perfect balance of savory, tangy, and creamy. The dressing, with its hint of Dijon mustard and oregano, ties everything together beautifully. Whether served as a main course or a side dish,...
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Cook pasta according to the package instructions until al dente. Drain and set aside.
Add the cooked pasta to a large bowl.
Chop roasted capsicum, sundried tomatoes, artichoke hearts, and prosciutto into bite-sized pieces and add them to the bowl.
Add Kalamata olives, Feta cheese, and parmesan cheese to the bowl.
Whisk EVOO, balsamic vinegar, Dijon mustard, salt, black pepper, and oregano in a small bowl until fully combined.
Pour the dressing over the pasta salad and mix until all ingredients are evenly coated.
You can substitute prosciutto with salami or any cured meat of your choice.
For extra flavor, let the pasta salad sit for 30 minutes before serving to allow the dressing to soak in.
Use jarred roasted capsicum for convenience.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fusilli, or bow ties.
How long can I store the pasta salad?
Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Add the dressing just before serving for the best texture.
Is there a vegetarian option for this recipe?
You can omit the prosciutto and add more vegetables like cherry tomatoes or cucumbers.
Can I use a different type of cheese?
Yes, you can substitute Feta and parmesan with mozzarella or goat cheese for a different flavor profile.
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