Cheese Curd, Asparagus, and Prosciutto Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 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
As I was whipping up a tasty pasta salad the other day, I couldn't help but think about the countless times I've stumbled upon complex recipes that require an endless list of ingredients and hours of preparation. So, I decided to create a recipe that is not only flavorful but also incredibly easy to make, allowing you to enjoy a delicious meal without spending hours in the kitchen.
This Cheese Curd, Asparagus, and Prosciutto Pasta Salad is a testament to my belief that simple dishes can be just as satisfying as elaborate creations. The combination of fresh asparagus, tender cheese curds, and salty prosciutto creates a symphony of flavors that will tantalize your taste buds. The dressing, made with a blend of olive oil, lemon juice, and a touch of mint, adds a refreshing brightness that perfectly complements the richness of the ingredients. Whether you're looking for a quick and easy weekday meal or a light and flavorful side dish for a special occasion, this pasta salad is sure to impress. So, gather your ingredients and let's embark on a culinary adventure that will leave you craving for more!
Step-by-step
- Bring a pot of salted water to a boil.
- Whisk the olive oil, lemon juice, and zest, salt, and pepper in a large bowl. Stir in the cheese curds and mint and set aside.
- Cook the fusilli according to the instructions on the packaging. With two minutes remaining, add the asparagus pieces.
- Drain the pasta and asparagus and immediately toss with the dressing. Season with more salt and pepper if needed.
- Serve the pasta salad topped with the prosciutto slices.
