With the summer heat in full swing, it's time to elevate your culinary game with a refreshing and vibrant dish that celebrates the best flavours of the season. Introducing my Prosciutto and Arugula Pasta Salad, a delightful combination of gluten-free pasta, prosciutto, arugula, and a medley of other enticing ingredients. Get ready to tantalize your taste buds with every delicious bite!

This pasta salad is the epitome of simplicity and versatility. The light and colourful composition makes it a perfect side dish for picnics, barbecues, or any outdoor gathering. It's also an excellent option for a quick and satisfying lunch or dinner. The best part? It's incredibly easy to prepare!

Let's start with the star of the dish: gluten-free pasta. Choose your favourite variety to create a base that suits your taste and dietary preferences. Cook it to perfection, ensuring it retains a slight firmness.

Next, we layer on the flavours. Thinly sliced prosciutto adds a savoury and slightly salty element, beautifully balanced by the crispness of diced cucumbers and the juiciness of fresh tomatoes. For my dairy-free friends, fear not! I've got you covered with vegan feta cheese, which provides a creamy and tangy touch. To bring it all together, a bed of peppery arugula is added, lending a distinct and refreshing taste that perfectly complements the other ingredients. The combination of textures and flavours in this salad is a true symphony for your palate.

Now, let's talk about the dressing. Our homemade vinaigrette is a harmonious blend of olive oil, Dijon mustard, dried oregano, salt, garlic powder, honey, and a splash of red wine vinegar. This dressing ties all the ingredients together, infusing the salad with a burst of flavour and creating a cohesive and mouthwatering experience. Once the dressing is poured over the salad, gently toss everything together, ensuring each ingredient gets coated with the delectable vinaigrette. Allow the salad to chill in the refrigerator for at least 30 minutes, allowing the flavours to mingle and intensify.

When it's time to serve, grab a fork and indulge in the symphony of flavours and textures that awaits you. Each bite offers a delightful balance of sweet and tangy, creamy and crispy. The prosciutto adds a delicate saltiness, while the arugula brings a fresh and peppery note. It's a harmony of ingredients that will transport you to a sunny patio with every mouthful.

My Prosciutto and Arugula Pasta Salad is not only a treat for your taste buds but also a feast for the eyes. The vibrant colours of the ingredients make it a visually stunning addition to any table, making your summer gatherings even more memorable. So, why wait? Embrace the joy of summer and treat yourself to this easy and delicious pasta salad. Whether you're hosting a party or simply craving a flavoursome meal, this recipe has got you covered. It's time to savour the season, one refreshing bite at a time. Enjoy!

INGREDIENT NOTES

• Gluten-Free Pasta: Opt for a gluten-free pasta variety of your choice, such as brown rice pasta, quinoa pasta, or chickpea pasta. These alternatives provide a great texture and taste. You can use any shape you'd like. I tried out a new type of pasta called Gnocco Sardo by the Italian brand Garofalo.
• Prosciutto: The saltiness of prosciutto is exactly what this pasta salad needs. To make it easy to eat, I suggest pan frying it so that it gets nice and crispy and then chopping it up or tearing it apart with your hands to sprinkle on the salad. If you are looking for vegan options, you can either completely omit any meat or use a vegan bacon subsitute instead.
• Vegan Feta Cheese: Use the Violife vegan feta cheese if you're looking for a creamy texture and a delicious taste. This is by far my favourite vegan feta and the tangy taste complements the other ingredients perfectly. 
• Arugula: Arugula adds a peppery and slightly bitter taste to the salad. It contributes a refreshing contrast to the other flavours. If you prefer a milder flavour, you can substitute arugula with baby spinach or mixed greens.
• Dijon Mustard: Dijon mustard brings a tangy and slightly spicy kick to the dressing. It enhances the overall flavour profile of the salad. If you don't have Dijon mustard on hand, you can use regular yellow mustard as a substitute.
• Honey: Honey adds a touch of natural sweetness to balance the tangy flavours in the dressing. However, if you follow a vegan lifestyle, you can use maple syrup as a suitable alternative.

Feel free to customize the salad according to your preferences. You can add other ingredients like sliced bell peppers, red onions, or olives for extra flavour and variety. Don't hesitate to experiment and make it your own!

PROSCIUTTO & ARUGULA SUMMER PASTA SALAD

Indulge in the refreshing flavours of our Prosciutto and Arugula Pasta Salad—a delightful medley of gluten-free pasta, savoury prosciutto, vibrant vegetables, and tangy vegan feta. This light and colourful summer favourite is a burst of deliciousness, perfect for any occasion.

INGREDIENTS

• 8 ounces gluten-free pasta
• 4 slices of prosciutto, pan fried and crispy
• 1/2 cucumber, diced
• 13-15 cherry tomatoes, cut in halves
• 1/2 block vegan feta cheese, crumbled
• 1 1/2 cups arugula
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon honey 
• 2 tablespoons red wine vinegar
• 2 tsp lemon juice

INSTRUCTIONS

1. Cook the gluten-free pasta according to the package instructions. Drain, run under cold water to cool down and set aside.
2. Pan fry your prosciutto slices until crispy and set aside. Then chop up the rest of your ingredients.
3. In a large bowl, combine the cooked pasta, prosciutto, diced cucumber, diced tomato, vegan feta cheese, and arugula.
4. In a separate small bowl, whisk together the olive oil, Dijon mustard, dried oregano, salt, garlic powder, honey, lemon juice and red wine vinegar. This will be the dressing for your salad.
5. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
6. Allow the salad to chill in the refrigerator for at least 30 minutes to allow the flavours to meld together.
7. Serve the Prosciutto and Arugula Pasta Salad chilled and enjoy!