Oooooooh BABY this is one dang good pasta salad if I do say so myself. π This recipe was really born from my herb garden sort of exploding β especially the mint. And while I enjoy a good mojito every now and again, there was no way I was going to plow through this mint bush with only rum. Yo-ho-ho.
So I thought Iβd use mint in a more savory way and pair it up with delicious crispy prosciutto and some bright snappy peas for a quick summer side-salad. And lucky for me, it turned out pretty yummy! I may have even taken a giant spoon to the bowl as a pre-bed snack. #yolo. I hope yβall give this a try and let me know what you think!
And one more quick note to keep you on the edge of your seatβ¦Sir Dave and I welcomed a new member to the family this past weekend (heβs furry) β so next up, Iβll be introducing you to our new little buddy. π
Have a great 4th everybody!!
Ingredients
1 lb medium-sized shell pasta
3 oz sliced prosciutto
1 cup frozen peas
8 mint leaves, finely chopped
1/2 cup mayonnaise
2 1/2 tbs red wine vinegar
1 tsp salt
1/2 tsp cracked pepper
Preheat the oven to 375 degrees. While the oven is heating, get a large pot of water boiling to cook the pasta and a small pot of water boiling to cook the peas.
Spray a baking sheet with cooking spray and lay out the pieces of prosciutto in a single layer. Pop in the oven and cook for about 10 minutes until it has darkened and hardened a bit. Remove and set aside.
Cook the pasta until it is al dente, about 8 minutes. Drain and add to a large bowl.
Cook the peas until cooked through, usually about 3-5 minutes. Drain and add to the pasta.
Crumble the prosciutto into the bowl also. And add the chopped mint, saving some to top the pasta salad.
Next to make the dressing, mix the mayonnaise, red wine vinegar and salt + pepper together. Pour this into your pasta bowl and mix together well. Taste and add additional salt or pepper if needed. Top with the reserved chopped mint leaves to make look purty and serve on up! Woo-woo!
