Cold Pasta with Prosciutto

Cold pasta with prosciutto is an ideal dish for summer, fresh and quick to prepare. Here is the recipe:

Ingredients

• 400 g short pasta (penne, fusilli or farfalle work well)
• 150 g prosciutto crudo, cut into strips
• 200 g mozzarella, cut into cubes
• 250 g cherry tomatoes, halved
• Fresh arugula to taste
• Extra virgin olive oil
• Salt
• Pepper
• Oregano (optional)
• Balsamic vinegar (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
2. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it quickly.
3. Transfer the pasta to a large bowl and add a drizzle of extra virgin olive oil to prevent sticking. Mix well.
4. Add the cherry tomatoes, mozzarella and prosciutto crudo to the bowl with the pasta.
5. Add fresh arugula torn by hand for freshness and a pungent touch to the dish.
6. Season with salt, pepper and another drizzle of extra virgin olive oil. If desired, you can also add a pinch of oregano for a Mediterranean flavor or a few drops of balsamic vinegar for a sweet-tangy contrast.
7. Gently mix everything to combine the ingredients.
8. Let the cold pasta rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld well.

Before serving, taste and adjust salt, pepper or oil if necessary. The cold pasta with prosciutto is now ready to be enjoyed.

Fun Facts

Prosciutto crudo is a prized ingredient in Italian gastronomy, whose production follows a rigorous aging method. Known for its intense flavor and soft texture, it pairs perfectly with the acidity of cherry tomatoes and the sweetness of mozzarella, creating a balanced dish rich in flavors.