Mealime recipe · lives on in MealPot
Antipasti Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella
- 30 min
- 2–6 servings
- 681 kcal / serving
- ★ 4.3 on Mealime
A bright pasta salad with artichokes, olives, mozzarella, and crispy prosciutto, balanced with peppers and arugula; textures stay lively and it comes together quickly for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- ¼ cupKalamata olives, pitted
- ⅓ (8 oz) blockmozzarella cheese
- 2 slicesprosciutto
- 1red bell pepper
- 5 ozrotini pasta
- 1shallot
- red bell peppers
- shallots
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, onion powder, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Directions
- Boil a medium pot of salted water, then add the pasta and cook until al dente, about 8–10 minutes.
- In a skillet, warm a thin layer of oil over medium heat, lay in the prosciutto, and cook until lightly crisp on both sides; transfer to a plate.
- Wash and dry all fresh produce; prepare the vegetables as directed.
- Seed and slice the red bell peppers into thin strips; peel and mince the shallot.
- Return the skillet to the stove over medium-high heat, add a bit more oil, and cook the peppers and shallots with a pinch of salt until crisp-tender, about 5 minutes.
- Mince the garlic and add it to the skillet in the last 30 seconds of cooking; remove from heat and let cool.
- Whisk together oil, red wine vinegar, Dijon, and the listed spices to form a dressing.
- Drain the artichoke hearts and slice them; toss into the dressing.
- Cut the mozzarella into 1/2-inch cubes and add to the bowl with the dressing along with the olives and basil ribbons.
Two tips
- Prep the vegetables and cheese earlier and refrigerate for faster assembly later.
- If you prefer, serve the salad with the extra vegetables and mozzarella mixed in for a different texture, using the dressing as a bright finish.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 25 g
- Carbs
- 70 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 965 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.