Say hello to pasta salad summer! Dive into a bowl of perfectly cooked pasta dressed with zesty ramp pesto and paired with a creamy burrata, artichokes, cherry tomatoes, pine nuts, and crispy prosciutto. This pasta salad is packed with flavor and is the perfect dish to brighten up any barbecue, potluck, or picnic!

Prep Time: 30 Minutes

Makes: 6 servings

Ingredients

• 8 ounces of pasta
  • I recommend using farfalle or fusille
• 3 slices of crispy prosciutto
• 1 ball of burrata
• 1 cup of cherry tomatoes sliced in half
• ½ cup of artichokes hearts finely chopped
• ½ cup of ramp pesto
  • I have a ramp pesto recipe
• 1 tbsp of roasted pine nuts
• 1 tbsp of fresh basil

Instructions

Begin by filling a pot with water and bringing it to a boil. Once boiling, add 1 tablespoon of salt, and pasta. Cook pasta until al dente according to the package instructions.

While the pasta cooks, slice the cherry tomatoes and finely chop the artichoke hearts.

Once the pasta is cooked, set it aside to cool to room temperature.

In a pan, crisp up the prosciutto slices on low to medium heat for 2 minutes on each side until they achieve the perfect crunch. Remove the prosciutto from the pan and reduce the heat. Toss in the pine nuts and gently stir until evenly roasted.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, artichokes, pine nuts, and ramp pesto. Gently crumble the crispy prosciutto over the pasta salad and place the burrata on top.

Finish by sprinkling basil on top!