Italian Pasta Salad with Prosciutto, Bacon, Tomatoes, and Mozzarella
Cherry tomatoes are one of those ingredients I buy whenever they look especially good. They are sweet, bright, easy to use, and they can carry a simple pasta salad without needing much fuss around them.
This Italian pasta salad brings them together with tender pasta shells, fresh mozzarella, prosciutto, crisp bacon, basil, Italian dressing, and a little red pepper flakes. The shells are especially good here because they catch small pieces of bacon, tomato, mozzarella, and dressing inside their curves.
The combination has the feel of an antipasto platter worked into a pasta salad. The tomatoes add sweetness and acidity, the mozzarella brings a mild creaminess, the prosciutto adds salt, and the bacon gives the whole bowl a smoky, savory edge.
Yes, it has bacon and prosciutto. I stand by that decision.
I sometimes use mozzarella and prosciutto roll-ups from the deli and slice them crosswise into small rounds. They are convenient, they look pretty in the bowl, and they give you both ingredients in the same bite. Fresh mozzarella pearls and torn prosciutto work just as well.
This is a good recipe to make ahead when you want something ready in the refrigerator for lunch, a family supper, a cookout, or a potluck. It holds well, travels easily when kept chilled, and can be adjusted depending on how many people you are feeding.
Use the best cherry tomatoes you can find. A mixture of red, yellow, and orange tomatoes makes the salad especially pretty and gives the bowl a little more variation in flavor.
The dressing can be homemade, made from an Italian salad seasoning packet, or prepared from a favorite bottled dressing. I like to mix my own in a salad dressing jar with olive oil, vinegar, garlic, herbs, Dijon mustard, and seasoning, then shake it until everything is well combined.
For the vinegar, white wine vinegar, red wine vinegar, Champagne vinegar, and tarragon vinegar all work well. White wine vinegar is crisp and versatile, red wine vinegar gives the dressing a deeper flavor, Champagne vinegar is a little softer, and tarragon vinegar adds an herbal note that works nicely with the basil and tomatoes.
The amount of dressing is flexible and really comes down to taste. Pasta absorbs dressing as it rests, so a bowl that seems well dressed at first may need another generous splash before serving. Start with the suggested amount, refrigerate the salad, then taste it again before it goes to the table.
The same goes for salt, black pepper, and red pepper flakes. Taste as you go and adjust until the salad is where you want it.
Tear the basil by hand or slice it into thin ribbons just before serving. Reserving some for the top keeps the finished salad looking fresh and gives you that extra hit of basil right at the end.
Serve the pasta salad cold or slightly cool, with extra tomatoes, basil, and a few slices of mozzarella and prosciutto roll-ups over the top if you are using them.
Until next time, thank you for spending a little time with me. I hope you'll find a recipe to make, a story to enjoy, and maybe learn something new along the way. ♥️
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about the AUTHOr
Stasia is an American culinary writer, former caterer, and founder of American Country Living. She writes about recipes, gardens, handcrafts, American food traditions, and the practical domestic knowledge that helps a home run well. Her work is rooted in more than thirty years of cooking, gathering people around the table, and learning through the everyday work of home.
