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Cavatappi Salad with Tomatoes, Bocconcini and Prosciutto




2 cups cavatappi noodles, cooked according to package directions, chilled

1 container fresh cocktail size bocconcini, drained and quartered

1 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp olive oil
1 Tbsp lime juice
½ tsp salt
½ tsp ground black pepper
1 cup grape tomatoes, halved
2 oz. prosciutto, chiffonade
 

3 Tbsp. fresh basil (6 large leaves), chiffonade

4 Tbsp. chives, finely minced

A few sprigs of chives, whole
½ - 1 cup Russian dressing See my recipe on the blog or use prepared dressing

Add olive oil, oregano, basil, salt, pepper, and lime juice to quartered bocconcini, stir well and set aside for ½ hour to marinate.
 

Add tomatoes, marinated bocconcini, half of the prosciutto, all of the basil and minced chives, toss to mix well. Place in fridge to chill.
 

Toss the cooked and chilled cavatappi with ½ cup dressing. Taste!   

Add dressing until you get to the desired intensity.

Top with chiffonade’s of remaining prosciutto and a few sprigs of chives.

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