Tomato chutney pasta salad

  • 25 mins cooking
  • Serves 10
  • Print


Tomato chutney pasta salad
  • 500 gram rigatoni pasta
  • 10 slice prosciutto
  • 1 cup creme fraiche
  • 1/2 cup tomato chutney
  • 315 gram halved cherry bocconcini cheese, halved
  • 1 small red onion, thinly sliced
  • 1 cup coarsely chopped fresh basil


Tomato chutney pasta salad
  • 1
    In a large saucepan of boiling, salted water, cook rigatoni pasta until just tender; drain. Rinse under cold water; drain again.
  • 2
    Meanwhile, in a large, heated, oiled frying pan, cook prosciutto until crisp. Drain on paper towel and chop coarsely.
  • 3
    In a large bowl, combine creme fraiche and chutney. Gently mix in pasta, prosciutto, bocconcini cheese, red onion and basil. Serve.


Pasta salad is best made on the morning it will be consumed.

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