Cheese Curd, Asparagus, and Prosciutto Pasta Salad
This pasta salad is a favorite, loaded with fresh ingredients and various textures. Its preparation is easy and versatile, with the flexibility to adjust seasonings and add ingredients as preferred
This pasta salad is a favorite, loaded with fresh ingredients and various textures. Its preparation is easy and versatile, with the flexibility to adjust seasonings and add ingredients as preferred
- 2 tablespoons extra virgin olive oil
- 1 tablespoon juice and 1 teaspoon zest from 1 lemon
- kosher salt and freshly ground black pepper
- 1/3 pound fresh cheese curds (or mozzarella) broken into 1/2-inch pieces
- handful fresh mint chopped
- 1/2 pound fusilli (or other small shaped pasta)
- 1 pound asparagus tough ends trimmed cut into 1-inch pieces
- 1/4 pound thinly sliced prosciutto
- Carbohydrate 4.6124444234375 g
- Cholesterol 12.75728540625 mg
- Fat 4.0953296489375 g
- Fiber 2.38134739185572 g
- Protein 7.8386301090625 g
- Saturated Fat 0.677773852625 g
- Serving Size 1 1 Serving (241g)
- Sodium 884.207395125 mg
- Sugar 2.23109703158178 g
- Trans Fat 0.326602797424999 g
- Calories 82 calories
Step-by-step
- Bring a large pot of salted water to boil over high heat.
- Meanwhile, whisk together olive oil, lemon juice, and lemon zest in a large bowl.
- Season with a pinch of salt and pepper.
- Stir in the cheese curds and mint.
- Set aside.
- Cook fusilli in boiling water to al dente according to directions on the packaging.
- With two minutes remaining, add asparagus pieces.
- Drain pasta and asparagus in a colander and immediately toss with the dressing.
- Season with more salt and pepper to taste.
- Serve the pasta salad with prosciutto slices added on top.
Substituting fresh mozzarella pearls for squeaky cheese curds alters the melt profile entirely when residual pasta heat hits the dairy. Pasta salads require specific structural considerations regarding equipment and thermal management to maintain their textural integrity. Standard colanders with wire mesh rather than wide plastic slots drain excess water rapidly, preventing residual liquid from diluting the olive oil and lemon emulsion. Starch retention on the pasta surface helps the dressing cling evenly, provided the noodles are not rinsed with cold water after draining.
Thermal Timing and Texture Preservation
Blanching asparagus directly in the boiling pasta water during the final two minutes of cooking utilizes thermal efficiency to set the chlorophyll and retain a crisp bite. Overcooking the vegetable turns it drab olive-green and ruins the textural contrast against the springy fusilli and soft cheese. Residual heat from the freshly drained pasta gently warms the oil and softens the cheese curds just enough to absorb the lemon zest without melting them into a solid mass. Tearing the prosciutto rather than laying it flat across the top creates irregular pockets that prevent dense, salty bites.
- Use a digital scale to measure exactly eight ounces of dried fusilli to maintain the proper ratio of pasta to vegetables.
- Drain the pasta and asparagus vigorously for at least sixty seconds to eliminate pooling water at the bottom of the mixing bowl.
- Chill the assembled dish for no longer than twenty minutes if serving slightly cool, as prolonged refrigeration firms the olive oil and hardens the cheese curds.
