pasta salad summer is so back

hot honey strawberry caprese

I feel like I’ve waited precisely 365 days for this day. It’s been a long, cold winter. A rainy ass spring. I will say, it was a beautiful fall. But even though we’re technically still in spring - everyone knows memorial day weekend is the unofficial start to summer. Hence, we begin,

pasta mothafuckin salad summer. let’s goooooooooo!!!!!!!!!!!

We ended last season off on my peaches ‘n cream pasta salad. Which was loved by so many. I think it was probably the #1 most made of the series. Well luckily, I love me a fruit in a savory setting. And the next fruit that I found needed to be used was the humble strawberry. Maybe not so humble though, because she definitely knows she’s that bitch. But balsamic strawberries are one of my favorite flavor profiles. The crispy salty prosciutto complements the sweetness of it all soooo well. And mozzarella + basil are just givens at this point.

You might be skeptic at first buttttttt trust! It’s works in ways you won’t understand until you try it. So give her a spiiiiin!

substitutions + notes:

• sub the mozz pearls for torn burrata for a creamier, richer salad (i was very close to doing burrata but ultimately decided on bb pearls - just depends on your vibe)

• sub the crispy prosciutto for 1/3 cup + of fried capers.

  • how to make fried capers: dry capers with paper towels. add enough oil to cover the surface of a small saucepan. heat the oil over medium heat until shimmering. very carefully add the capers to the hot oil. be careful - they will sputter and sizzle. fry them until they “bloom”, about 4 min. you’ll see their little petals start to come apart, don’t let them burn!!!! remove from heat and drain on a paper towel. cool and toss in the salad

• this pasta salad does NOT keep well. I would not make this day before, or even too ahead of serving time for best results. the strawberries should only be tossed in balsamic right before serving. the crispy prosicutto is also best just before serving.

the strawberry hottie:

• 1 lb afeltra pasta (or any shape of your liking - swirly wirlies preferred)

• 1/2 lb prosciutto

• 12 oz cherry tomatoes, halved

• 1 cup strawberries, halved and sliced 1/4 inch

• 8 oz mozzarella pearls

• 2 tsp balsamic glaze

• 1/3 cup fresh basil, julienned

• 1/3 cup parm shavings

• optional: 2 handfuls of arugula (I know some people don’t fw arugula)

dressing:

• 2 tbsp hot honey ( i prefer mikes hot honey)

• 1/2 cup olive oil

• 1.5 tsp red wine vinegar

• 1 fat garlic clove, grated

• 1/2 lemon, juices and zested

• sprinkle of dried oregano

• salt + lots of freshly cracked black pepper

• dash of red pepper flakes if you like it extra spicy

1. boil the pasta according to instructions, rinse and set aside.

2. for the prosciutto: preheat oven/air fryer to 400F. lay prosciutto slices on a parchment lined baking sheet. bake for about 10-12 min. check on it to make sure it doesn’t burn. it should look deep golden brown and shriveled up when ready. allow to cool fully on the baking sheet, then for the fun part: crush up with your hands into small pieces. if it doesn’t crush easily, it needs more time in the oven.

3. make the dressing: whisk everything together vigorously until the dressing has gone from oily, to a nice thickened vinaigrette.

4. to a big bowl, add all of your ingredients, toss and garnish with some parm shavings + fresh basil + another drizzle of hot honey and or balsamic glaze <3333 enjoy that pasta salad glowing in the sun

I LOVE TO SEE YOUR PASTA SALADDSSS tag me if you try this!

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xoxo, katie