This Tiny Shell Pasta Salad with Crispy Prosciutto & Peas is a refreshing twist on classic summer pasta salad. Featuring tender shell pasta, sweet green peas, and crispy pan-fried prosciutto, it’s tossed in a creamy dressing that brings everything together with rich, tangy flavor.
The contrast of textures—cool and creamy shells, crunchy prosciutto, and soft peas—makes each bite dynamic and satisfying. Perfect as a cold pasta salad for picnics, BBQs, or light lunches, this prosciutto pasta salad balances indulgence and freshness in every bite.
Refreshing Summer Pasta Salad Recipe
Bright and inviting, this Tiny Shell Pasta Salad with Crispy Prosciutto & Peas is a delightful addition to any summer gathering. The combination of tender shell pasta, sweet green peas, and crispy prosciutto creates a dish that is not only visually appealing but also bursting with flavor.
The creamy dressing envelops each piece of pasta, providing a rich and tangy contrast to the crunchy prosciutto and soft peas. This Cold Pasta Salad is perfect for picnics, barbecues, or light lunches, making it a versatile option for warm weather dining.
Ingredients That Shine
To create this vibrant dish, you’ll need a few key ingredients. Tiny shell pasta serves as the base, while fresh or frozen peas add a pop of color and sweetness. The crispy prosciutto brings a savory crunch that elevates the entire salad.
The creamy dressing, made with mayonnaise and sour cream, ties everything together, ensuring each bite is rich and satisfying. Fresh parsley adds a touch of brightness and freshness, making this salad not just delicious but also visually stunning.
Preparation Made Easy
Preparing this Pasta Salad is straightforward and quick. Start by cooking the tiny shell pasta until it reaches the perfect al dente texture. If using fresh peas, a quick blanching will enhance their vibrant color and flavor.
Next, crisp up the prosciutto in a skillet until it’s golden and crunchy. This step adds depth to the dish, balancing the creamy elements with a satisfying crunch. Once everything is prepped, combine the ingredients with the dressing, chill briefly, and you’re ready to serve.
Perfect for Any Occasion
This Pea Prosciutto Pasta is not just a meal; it’s an experience. Ideal for summer picnics, it pairs wonderfully with a variety of other dishes. The bright colors and flavors make it a standout on any table.
Whether you’re hosting a barbecue or simply enjoying a light lunch, this salad is sure to impress. Its combination of textures and flavors makes it a favorite among both adults and kids alike.
Serving Suggestions
When it comes to serving this Shell Pasta Salad, presentation matters. Consider using colorful plates and utensils to enhance the picnic vibe. Garnishing with fresh parsley not only adds a splash of color but also a hint of freshness that complements the creamy dressing.
This salad can be made ahead of time, allowing the flavors to meld beautifully. Just be sure to keep it chilled until serving to maintain its refreshing qualities.
A Versatile Dish
This Creamy Pasta Salad With Peas is adaptable to suit various tastes. Feel free to experiment with additional ingredients like cherry tomatoes, bell peppers, or even a sprinkle of cheese for added flavor.
For those looking to switch things up, consider this recipe a base for creativity. It can easily transform into a Pea and Bacon Pasta Salad by adding crispy bacon bits or even a sprinkle of nuts for an extra crunch.
Refreshing Summer Pasta Salad Recipe
To prepare this creamy pasta salad with peas, cook the shell pasta until al dente, quickly blanch the peas, and crisp up slices of prosciutto in a skillet. Combine everything with a homemade or store-bought creamy dressing, chill briefly, then serve. This dish is ideal for warm weather gatherings.
Ingredients
- 8 ounces tiny shell pasta
- 1 cup fresh or frozen peas
- 6 ounces prosciutto, sliced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the tiny shell pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Blanch the Peas: If using fresh peas, blanch them in boiling water for 1-2 minutes until bright green. Drain and rinse under cold water.
- Crisp the Prosciutto: In a skillet over medium heat, add the sliced prosciutto and cook until crispy, about 3-4 minutes. Remove and let drain on paper towels.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, lemon juice, salt, and pepper until smooth.
- Combine Ingredients: In a large bowl, combine the cooled pasta, blanched peas, and crispy prosciutto. Pour the dressing over and toss gently to coat.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 25g
- Protein: 12g
- Carbohydrates: 30g