Prosciutto Pea and Pesto Pasta Salad

This dish is light and refreshing, perfect for the hot summer months. The pesto sauce has a little kick of spice from red pepper flakes, which pairs nicely with pea shoots and tomatoes in this easy pasta salad that only takes minutes to make!

The “pesto pasta salad” is a delicious dish that can be made with ingredients found in your pantry. It’s also a great way to use up any leftover pesto you may have on hand.

When I think about spaghetti salad, I remember my childhood church picnics. It took place every May on the grass in front of our church.


Children enjoying games as a blues band made up of choir members performs 70s folk music comes to mind. Hundreds of burgers and hot dogs were flipped for the crowd by volunteers operating the grills. Checkered tablecloths and folding chairs in white and red. The potato sack race with water balloons

And, of course, there’s the yearly salad competition at church.


Every year, members of the church would prepare their finest salad dish and submit it in a salad competition. I’m referring to pesto pasta salads, watermelon salads, couscous salads, macaroni salads, strawberry arugula salads, curried carrot salads, antipasti salads, and so on.

A total of 20-30 salads would compete, and the winner would be determined by public voting.

I’d spoon a tiny amount of each salad onto my plate and sample them all. I had to use two plates on occasion.


I once submitted an Israeli Couscous Salad with golden raisins, parsley, slivered almonds, and a turmeric curry sauce into a competition. I was maybe 12 years old at the time. I prepared two large bowls of it, ensuring that there was plenty for everyone.

I waited there, excitedly listening as the contest winner was announced. Then:

Salad with Israeli Couscous, #21!

I was overjoyed and ecstatic. In the salad competition, I defeated all of these grownups. Me!


So, as I’m writing this, I realize I forgot to include the Israeli Couscous Salad. Perhaps next spring.

But for the time being, I’m enjoying this delectable Prosciutto Pea and Pesto Salad with burrata cheese and asparagus. And, gentlemen, if this were a salad competition at a church picnic, it would undoubtedly be a contender.




to make the pesto

  • 2 huge basil bunches
  • a quarter cup of pine nuts
  • 1/3–1/2 cup extra virgin olive oil
  • 1/4 cup grated parmesan
  • 2 garlic cloves
  • 1 tablespoon lemon juice, freshly squeezed
  • season with salt and pepper to taste

to make the pasta

  • Farfalle pasta, 16 oz
  • 1 asparagus bunch, cut into 1-inch pieces
  • 1 1/2 cups fresh or frozen peas
  • 1 big burrata, peeled and sliced into pieces
  • 4 ounces prosciutto sliced
  • garnish with microgreens (optional)


  1. Pulse all pesto ingredients in a food processor until smooth. Remove from the equation.
  2. Cook the pasta until it is al dente. Add asparagus in the final minute of cooking. Drain fully, then rinse with cold water until everything is at room temperature. Drain once again.
  3. Toss in the pesto. Burrata, peas, and prosciutto are all good additions. Toss everything together. Chill for 30 minutes before serving for that authentic pasta salad flavor!


Related Tags

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