Pasta Salad with Prosciutto, Grapes and Cranberries

    Pasta Salad with Prosciutto, Grapes and Cranberries


    12 people made this

    This is a perfect summer barbecue side dish because of the tartness of the lemon dressing and the cranberries and grapes. Very flavourful.

    Serves: 12 

    • 750g farfalle (bow tie) pasta
    • 1/2 cup prosciutto, diced
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1/3 cup reduced fat milk
    • 2 cloves garlic, minced, or more to taste
    • 1 lemon, zested and juiced
    • 1 pinch lemon pepper
    • 1 pinch paprika
    • 1 pinch chilli flakes, or to taste
    • 1 pinch salt and ground black pepper to taste
    • 375g frozen peas, thawed
    • 3/4 cup dried cranberries
    • 3/4 cup seedless grapes, halved
    • 1/2 cup spring onions, chopped
    • 150g water chestnuts, drained and diced
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon chopped fresh oregano
    • 1 1/2 teaspoons chopped fresh thyme

    Preparation:20min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but is still firm to the bite, about 10 minutes. Drain well and rinse with cold water in a colander set in the sink.
    2. While the pasta is boiling cook the prosciutto in a small frypan over medium heat until crisp. Drain on a paper towel-lined plate and set aside.
    3. Make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika and chilli flakes; season to taste with salt and pepper.
    4. Place the drained pasta into a large mixing bowl and pour 3/4 of the dressing over the top; reserve the remaining dressing. Add the peas, cranberries, grapes, spring onion, water chestnuts and Parmesan cheese; stir until the salad is evenly coated with the dressing. Cover and refrigerate at least an hour, or until ready to serve.
    5. Toss the salad with the remaining dressing, oregano and thyme to serve.

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