Salade de pâtes au pesto, jambon cru et mozzarella Recipe

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Salade de pâtes au pesto, jambon cru et mozzarella Recipe

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Welcome to our kitchen! Today, we’re diving into the delicious world of Italian-inspired cuisine with our Salade de pâtes au pesto, jambon cru et mozzarella. This recipe combines vibrant flavors of homemade basil pesto, fresh cherry tomatoes, creamy mozzarella, and savory prosciutto. Whether you’re looking for a quick lunch, a picnic dish, or a party favorite, this salad is sure to impress. Let’s explore how to make this delightful dish and bring a taste of Italy to your table.

Introduction: Discovering the Delights of Italian Pasta Salad

Italian pasta salads are known for their bright, fresh ingredients and easy preparation. Our Salade de pâtes au pesto, jambon cru et mozzarella is a perfect example, showcasing the simple elegance of Italian cuisine. This dish is a harmonious blend of creamy mozzarella, tangy tomatoes, and salty prosciutto, all brought together by the rich flavors of basil pesto.

Whether you’re hosting a summer party, need a quick lunch, or want a satisfying dish for dinner, this pasta salad is a versatile option that everyone will love.

  • Time to Prepare: 25 minutes
  • Serves: 4 people
  • Cuisine: Italian

Ingredients for the Salade de pâtes au pesto, jambon cru et mozzarella

To create this pasta salad, you’ll need the following ingredients:

  • 320 grams fusilli pasta
  • 120 grams cherry tomatoes, halved
  • 150 grams mini mozzarella balls, halved
  • 4 slices of prosciutto or Serrano ham, cut into strips
  • 40 grams shaved Parmesan cheese
  • 1 handful of fresh arugula (about 10 grams)
  • 30 grams sliced black olives

For the Basil Pesto:

  • 1 large garlic clove, peeled
  • 40 grams Parmesan cheese, grated
  • 40 grams pine nuts
  • 20 grams fresh basil leaves (a mix of sweet basil and lemon basil)
  • 1/4 teaspoon salt
  • 2 pinches of black pepper
  • 70 grams olive oil
  • 1 teaspoon lemon juice

How to Make Salade de pâtes au pesto, jambon cru et mozzarella – Step by Step

Step1: Cooking the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the fusilli pasta and cook according to the package instructions (about 10 minutes).
  3. Drain and rinse under cold water to stop the cooking process.
  4. Allow the pasta to cool completely in a colander.

Step2: Preparing the Basil Pesto

  1. For Blender Method:
    • Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes.
    • In a blender, combine the garlic clove, basil leaves, toasted pine nuts, half of the Parmesan, salt, and pepper.
    • Blend until a coarse paste forms.
    • Gradually add the olive oil while blending until the mixture is smooth.
    • Add the lemon juice and remaining Parmesan, and blend again until well combined.
  2. For Food Processor Method:
    • Add the garlic, basil, pine nuts, salt, and pepper into the processor.
    • Pulse until finely chopped.
    • Slowly drizzle in olive oil while processing until smooth.
    • Add lemon juice and Parmesan, and pulse a few more times.

Step3: Assembling the Salad

  1. In a large bowl, toss the cooled fusilli pasta with 160 grams of basil pesto until well coated.
  2. Gently fold in the halved cherry tomatoes, mozzarella balls, sliced olives, arugula, prosciutto strips, and shaved Parmesan.
  3. Use a spatula to mix gently to avoid breaking the mozzarella.

Helpful Tips for Making Salade de pâtes au pesto, jambon cru et mozzarella

  • Use Fresh Ingredients: Opt for fresh basil and high-quality olive oil for the pesto to achieve the best flavor.
  • Cooling the Pasta: Rinsing the pasta with cold water helps prevent overcooking and keeps the texture perfect for a salad.
  • Customization Options: Add more vegetables like roasted peppers or artichoke hearts for extra flavor and texture.

Cooking Tips for the Best Salade de pâtes au pesto, jambon cru et mozzarella

  • Pasta Choice: Use short pasta shapes like fusilli, penne, or farfalle that can hold onto the pesto.
  • Pesto Storage: Leftover pesto can be stored in an airtight container in the fridge for up to a week.
  • Salt the Pasta Water: Make sure to generously salt the pasta water to season the pasta itself.

Serving Suggestions for Salade de pâtes au pesto, jambon cru et mozzarella

Pair this vibrant salad with:

  • A crusty Italian bread for a complete meal.
  • A glass of white wine like Pinot Grigio or Sauvignon Blanc.
  • Serve it on a bed of fresh greens for a light dinner option.

Nutritional Information:

Calories per Serving: 520
Fat: 32 grams
Carbohydrates: 38 grams
Protein: 18 grams
Vitamins: Rich in Vitamin A and C from the tomatoes and basil.

Storage and Leftovers for Salade de pâtes au pesto, jambon cru et mozzarella

  • Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This pasta salad is not ideal for freezing due to the fresh mozzarella and pesto.
  • Reheating: Serve cold or let it sit at room temperature for 15 minutes before serving.

Frequently Asked Questions (FAQs) for Salade de pâtes au pesto, jambon cru et mozzarella

  1. Can I use a different type of pasta?
    Absolutely! Feel free to use penne, farfalle, or even whole-wheat pasta for a healthier option.
  2. What can I substitute for mozzarella?
    Use feta cheese or goat cheese for a tangier flavor.
  3. Is this recipe gluten-free?
    Substitute with gluten-free pasta to make it suitable for gluten-intolerant diets.
  4. Can I prepare this dish in advance?
    Yes, it’s a great make-ahead option! Just add the arugula and Parmesan right before serving.

Related Recipes for Pasta Lovers

Conclusion

We hope you enjoyed learning how to make Salade de pâtes au pesto, jambon cru et mozzarella. This recipe is a true celebration of fresh ingredients and Italian flavors. Don’t forget to share your variations or leave a comment below with your thoughts. Buon Appetito!

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Salade de pâtes au pesto, jambon cru et mozzarella Recipe

Salade de pâtes au pesto, jambon cru et mozzarella Recipe


Description

Welcome to our kitchen! Today, we’re diving into the delicious world of Italian-inspired cuisine with our Salade de pâtes au pesto, jambon cru et mozzarella. This recipe combines vibrant flavors of homemade basil pesto, fresh cherry tomatoes, creamy mozzarella, and savory prosciutto. Whether you’re looking for a quick lunch, a picnic dish, or a party favorite, this salad is sure to impress. Let’s explore how to make this delightful dish and bring a taste of Italy to your table.


Ingredients

Scale

 

  • 320 grams fusilli pasta
  • 120 grams cherry tomatoes, halved
  • 150 grams mini mozzarella balls, halved
  • 4 slices of prosciutto or Serrano ham, cut into strips
  • 40 grams shaved Parmesan cheese
  • 1 handful of fresh arugula (about 10 grams)
  • 30 grams sliced black olives

For the Basil Pesto:

  • 1 large garlic clove, peeled
  • 40 grams Parmesan cheese, grated
  • 40 grams pine nuts
  • 20 grams fresh basil leaves (a mix of sweet basil and lemon basil)
  • 1/4 teaspoon salt
  • 2 pinches of black pepper
  • 70 grams olive oil
  • 1 teaspoon lemon juice

Instructions

Step 1: Cooking the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the fusilli pasta and cook according to the package instructions (about 10 minutes).
  3. Drain and rinse under cold water to stop the cooking process.
  4. Allow the pasta to cool completely in a colander.

Step 2: Preparing the Basil Pesto

  1. For Blender Method:
    • Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes.
    • In a blender, combine the garlic clove, basil leaves, toasted pine nuts, half of the Parmesan, salt, and pepper.
    • Blend until a coarse paste forms.
    • Gradually add the olive oil while blending until the mixture is smooth.
    • Add the lemon juice and remaining Parmesan, and blend again until well combined.
  2. For Food Processor Method:
    • Add the garlic, basil, pine nuts, salt, and pepper into the processor.
    • Pulse until finely chopped.
    • Slowly drizzle in olive oil while processing until smooth.
    • Add lemon juice and Parmesan, and pulse a few more times.

Step 3: Assembling the Salad

  1. In a large bowl, toss the cooled fusilli pasta with 160 grams of basil pesto until well coated.
  2. Gently fold in the halved cherry tomatoes, mozzarella balls, sliced olives, arugula, prosciutto strips, and shaved Parmesan.
  3. Use a spatula to mix gently to avoid breaking the mozzarella.

Notes

  • Use Fresh Ingredients: Opt for fresh basil and high-quality olive oil for the pesto to achieve the best flavor.
  • Cooling the Pasta: Rinsing the pasta with cold water helps prevent overcooking and keeps the texture perfect for a salad.
  • Customization Options: Add more vegetables like roasted peppers or artichoke hearts for extra flavor and texture.

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