Salad with ditalini, prosciutto and cherry tomatoes
6 servings
20 minutes
Ditalini salad with prosciutto and cherry tomatoes is a bright and sophisticated dish of Italian cuisine that combines classic Mediterranean ingredients. Ditalini, small pasta tubes, create a delicate texture; cherry tomatoes add juiciness and freshness; and prosciutto adds a refined meat note. Salty capers and olives provide zest, while aromatic basil and grated Parmesan enrich the flavor. Dressed with white wine vinegar and olive oil, this salad is perfect for a light lunch or festive table. It conveys the atmosphere of sunny Italy where simplicity meets harmony of flavors. It’s best served at room temperature to fully reveal the taste of all ingredients.
1
Cook the pasta in a pot of boiling salted water until done. Drain and rinse under cold water. Transfer to a bowl.
- Ditalini: 600 g
2
Add halved cherry tomatoes, finely chopped green onions, finely chopped olives, capers, finely chopped basil, thinly sliced ham, parmesan, vinegar, and olive oil. Season with salt and pepper and mix well. Serve at room temperature.
- Cherry tomatoes: 600 g
- Spring onion: 4 pieces
- Pitted black olives: 8 pieces
- Capers: 2 tablespoons
- Basil leaves: 20 g
- Prosciutto: 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: 40 g
- White wine vinegar: 3 tablespoons
- Olive oil: 0.5 glass
