Pasta salad with tomato and crisp prosciutto

Really ripe tomatoes and crisp, salty prosciutto make this pasta salad a sensational dish. Store tomatoes at room temperature, rather than in the fridge, which will alter the texture and spoil the flavour. To accelerate ripening, place in a paper bag with a ripe banana.

  • 15 mins cooking
  • Serves 6
  • Print


Pasta salad with tomato and crisp prosciutto
  • 300 gram spiral pasta
  • 6 medium (1kg) ripe tomatoes
  • 1/4 cup small salted capers, rinsed
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup lightly packed fresh basil leaves
  • 1/2 cup (125ml) extra virgin olive oil
  • 8 slice (120g) prosciutto


Pasta salad with tomato and crisp prosciutto
  • 1
    Cook pasta in a large pan of boiling salted water, according to packet instructions, until just tender. Drain.
  • 2
    Place pasta in a large bowl. Halve tomatoes, then squeeze out juice and seeds over the pasta, and roughly chop remaining flesh. Add flesh, capers, herbs and oil to the warm pasta, toss gently. Season with salt and freshly ground black pepper.
  • 3
    Grill or pan-fry prosciutto until golden and crisp. Drain on absorbent paper. Crumble prosciutto over salad just before serving.

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