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Creamy pasta salad with crispy prosciutto and spring greens recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Light and refreshing pasta salad with yogurt instead of mayo, loaded with vibrant veggies for a healthier meal option.
Ingredients:
  • 350g dried casarecce pasta (see notes)
  • 1 bunch broccolini, trimmed, halved lengthways
  • 1/2 bunch curly kale, stems removed, leaves roughly chopped
  • 200g tub plain Greek-style yoghurt
  • 18.20 gm extra virgin olive oil
  • 3 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 40.00 ml chopped fresh dill sprigs, plus extra to serve (see notes)
  • 8 thin slices prosciutto
  • 1 Lebanese cucumber, thinly sliced
  • 4 radishes, trimmed, thinly sliced
  • 40.00 ml pepitas, toasted
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions. Add broccolini and kale during the last 2 minutes of cooking. Drain and rinse under cold water before transferring to a large serving bowl.
  • In a bowl, mix together yogurt, oil, lemon zest, lemon juice, dill, salt, and pepper until well combined.
  • Preheat a frying pan over medium-high heat. Add prosciutto and cook for 2 minutes on each side until golden and crisp. Transfer prosciutto to a plate and let it cool for 2 minutes before roughly breaking 2 slices into small pieces.
  • Gently toss the pasta mixture with yoghurt dressing, cucumber, radish, and small pieces of prosciutto. Sprinkle pepitas and extra dill on top before serving with the remaining prosciutto.

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