Ingredients
Method
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.
Note
Related
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