Spring Pesto Pasta Salad with Crispy Prosciutto 

this Spring Pesto Pasta Salad with Crispy Prosciutto is quick, simple, delicious, and perfect for snacking on throughout the week at dinner or for meal prep

If you love pasta salad and pesto, then you need to try my Spring Pesto Pasta Salad with Crispy Prosciutto! I created this recipe a while back and my family was quick to say that they loved it even more than my OG “Everyone’s Favorite Pasta Salad“. That’s saying A LOT! This recipe is perfect for any occasion, whether you’re looking for a quick meal or an easy entertaining dish that you can make ahead of time. I personally love to meal prep a large batch and snack on it throughout the week. I hope you love it as much as I do and share it with all your loved ones. Enjoy!

Here’s a video of how I put my Spring Pesto Pasta Salad with Crispy Prosciutto  together! For another delicious pasta salad that’s perfect for entertaining, check out my Mediterranean Pasta Salad recipe.

What You'll Need:

+ 1 lb. pasta

+ 2 cups cherry tomatoes, halved

+ 8 oz. mozzarella pearls

+ 1 ½ cups green peas, thawed

+ 4 oz. prosciutto

+ 3 cups fresh basil

+ 3/4 cup parmigiano reggiano

+ 2-3 cloves garlic cloves

+ 3 tbsp. pine nuts

+ Juice of 1 lemon (about 2 tbsp.)

+ Salt to taste

+ Freshly cracked black pepper to taste

+ 1/2 cup Extra Virgin Olive Oil as needed


1. Preheat the oven to 375. Place prosciutto on a baking rack or lined baking sheet. Bake for 15 minutes or until crispy and golden. Set aside to cool then roughly chop and set aside.

2. In a large pot of heavily salted boiling water, cook the pasta until Al dente. Strain, rinse with cold water, and drizzle with olive oil to prevent sticking. Set aside.

3. In a food processor or blender, add basil, garlic, and pine nuts. Pulse until well combined. Then add parmesan, salt, pepper, and lemon juice. Pulse and begin to drizzle in olive oil until it reaches your desired consistency.

4. In a large mixing bowl, combine pasta, tomatoes, peas, and mozzarella. Pour the pesto overtop and mix together until thoroughly coated and combined. Taste and adjust for seasoning.

– When pulsing the basil, pine nuts, and garlic together, you can add a couple ice cubes to help the pesto retain its vibrant color.

– Keep in mind that you want this to be slightly thinner than a pesto as it’s dressing the pasta salad.

– You can air fry the prosciutto at 350 degrees for about 8 minutes if that works better for you.

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