Summer, for some reason, always translates to pasta salad in my mind. There is something about perfectly chilled pasta filled with a cornucopia of vegetables that takes me back to family picnics of my childhood. Also, aside from the boiling of the pasta, there is relatively little to raise the heat in one’s kitchen. This super simple dish is basically a boil, chop, and assemble dish that does not take any time at all.
You will definitely want to give this recipe a go. It is perfect for those busy cooks always on the go and so simple to throw together when you come home.
Here is what you will need:
Let’s get prepping:
Begin by washing all of the vegetables. Cut the broccoli into small pieces using just the crown. I like to makes all of the vegetables bite sized. Dice the onion and bell pepper into small cubes. Finely mince the garlic. Have your butcher give you a thick chunk of prosciutto ( I always keep some handy for soups and stews). Cut of a good sized piece and cut it into bit sized cubes. Please all of the above ingredients in a large mixing bowl.
Let’s get cooking:
Prepare your pasta according to its directions. Drain, shock in cold water, drain again and place in a bowl in the refrigerator. Once the pasta is chilled, add it to your vegetable bowl. Toss well. Next add your dressing and toss well making sure all ingredients are well coated. Finish it off by adding the grated cheese (I sometimes add a bit more that a ½ cup but it is up to your personal taste). Cover the bowl and place back into the fridge for a good hour or so until the ingredients are nice and chilled. For a heartier version, try adding some simple grilled chicken breast diced-up to the salad.