Prosciutto and Pine Nut Pasta Salad

    30 minutes

    This is a great alternative to a potato salad at a barbecue! The flavours are very Italian - basil, pine nuts and prosciutto.

    150 people made this

    Serves: 10 

    • 500g bow tie pasta
    • 185g spinach leaves
    • 2 cups fresh basil leaves
    • 1/2 cup (125ml) extra virgin olive oil
    • 3 cloves garlic, minced
    • 125g prosciutto, diced
    • 1 pinch salt and ground black pepper to taste
    • 3/4 cup freshly grated Parmesan cheese
    • 1/2 cup toasted pine nuts

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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 cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
    2. Toss the spinach and basil together in a large bowl.
    3. Heat the olive oil in a frypan over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

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    Reviews in English (161)


    I made this salad to take to a Xmas BBQ and I couldn't stop sampling while I was putting it together - very easy and very yummy.  -  08 Dec 2012


    This is my new favorite salad -- used all spinach instead of basil and used fried choped up bacon instead of prosciutto -- You never can go wrong with bacon -- there is never any left over and I always have left over pasta salad. You can leave out the nuts and it is still wonderful.  -  20 Jul 2010  (Review from Allrecipes USA and Canada)


    I'm a firm believer about rating a recipe as it was written. It drives me nuts when people rate a recipe after they've made a million changes to the recipe. So with that being said, I think this recipe is delicious as written. I think next time I make it, I'll cut back on the olive oil. But other than that, this recipe was a hit with the fam and company. I love it served cold as well. After trying this recipe, I don't think I'll ever go back to making the traditional pasta salad - thanks for sharing Jennifer  -  22 Feb 2011  (Review from Allrecipes USA and Canada)