Pea, Prosciutto And Pasta Salad

Pea, Prosciutto And Pasta Salad

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta, Salads
Servings 6
Calories 208 kcal


  • 350 g dried pasta shapes of your choice, such as orecchiette or fusilli
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 100 g sliced prosciutto or bacon rashers
  • 350 g frozen or fresh peas
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chervil
  • 2 tablespoons chopped mint
  • sea salt and freshly ground black pepper


  • #This is an elegant and light twist on a traditional pasta salad. You can either use frozen peas or make the most of the tender sweetness of fresh peas when they are in season; as a rule of thumb, 500g pea pods will yield about 175g fresh peas.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
  • Meanwhile, heat the oil in a frying pan set over medium heat. Add the onion and garlic and cook for 5 minutes. Next, add the prosciutto and cook for a further 5 minutes. Finally, add the peas, cover and cook gently for 5 minutes until they are tender. (Remember that fresh peas will need slightly less cooking.)
  • For the vinaigrette, mix together the extra virgin olive oil, vinegar and mustard in a bowl, adding salt and pepper to taste.
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    pasta prosciutto cotto-pasta panna prosciutto-prosciutto pasta recipe
    When the pasta is cooked, drain and refresh with cold water to cool a little. Combine the pasta with the pea and prosciutto mixture, vinaigrette, parsley, chervil and mint.
Keyword Pasta recipes, Salad recipes