Crispy Prosciutto & Roasted Eggplant Pasta Salad
- Jamie Civitano
- 4 days ago
- 3 min read
Pasta salads are a perfect way to combine fresh ingredients with bold flavors in a single dish. This recipe for Crispy Prosciutto & Roasted Eggplant Pasta Salad brings together tender roasted eggplant, salty crispy prosciutto, creamy mozzarella, and peppery arugula, all tossed in a tangy balsamic Parmesan vinaigrette. It’s a satisfying meal that works well for lunch, dinner, or even as a side dish at gatherings. The combination of textures and flavors makes every bite interesting and delicious.
Ingredients You Will Need
For the Pasta Salad
12 oz cavatappi (or orecchiette)
1 medium eggplant, cut into 1-inch cubes
4 oz prosciutto
8 oz mozzarella pearls
1 pint cherry tomatoes, halved
2–3 cups baby arugula
¼ cup fresh basil, chopped
Parmesan shavings, for garnish
For Roasting the Eggplant
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon italian seasoning
For the Balsamic Parmesan Vinaigrette
⅓ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated or minced
2 tablespoons grated Parmesan cheese
½ teaspoon Italian seasoning (or 1 tablespoon finely chopped fresh basil)
½ teaspoon kosher salt
¼ teaspoon black pepper
Step-by-Step Instructions
Preheat the oven to 425°F (220°C). This high temperature helps the eggplant roast to a golden, tender finish.
Prepare the eggplant by tossing the cubes with olive oil, kosher salt, black pepper, and garlic powder. Spread them evenly on a baking sheet.
Roast the eggplant for 25 to 30 minutes, flipping halfway through. The eggplant should be soft and golden brown when done.
Crisp the prosciutto by arranging slices on a parchment-lined baking sheet. Bake for 8 to 10 minutes until crispy. Let cool, then crumble into bite-sized pieces.
Cook the pasta in well-salted boiling water according to package instructions. Drain and rinse briefly with cool water to stop cooking. Let it cool slightly.
Make the vinaigrette by whisking together olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
Combine the salad ingredients in a large bowl: cooked pasta, roasted eggplant, mozzarella pearls, cherry tomatoes, and chopped basil. Pour the dressing over and toss gently to coat everything evenly.
Add the arugula just before serving and fold it in gently to keep it fresh and vibrant.
Top the salad with crispy prosciutto pieces, Parmesan shavings, extra basil, and a few cracks of black pepper.
10. Serve immediately or chill for 20 to 30 minutes to let the flavors meld. This salad tastes great both fresh and slightly chilled.
Tips for the Best Pasta Salad
Use cavatappi or orecchiette for their shape and texture, which hold the dressing and ingredients well.
Roasting the eggplant at a high temperature ensures it caramelizes nicely without becoming mushy.
Baking prosciutto instead of frying keeps it crispy without extra oil.
Tossing arugula in last prevents it from wilting and keeps its peppery flavor bright.
The vinaigrette balances acidity, sweetness, and umami, tying all the ingredients together.
This pasta salad offers a wonderful mix of textures and flavors that make it stand out from typical pasta dishes. The crispy prosciutto adds a salty crunch, while the roasted eggplant brings a subtle sweetness and softness. Fresh mozzarella and cherry tomatoes add creaminess and juiciness, and the arugula gives a peppery bite. The balsamic Parmesan vinaigrette ties everything together with a bright, tangy finish.
Try this recipe for your next meal or gathering. It’s easy to prepare, can be made ahead, and is sure to impress with its combination of fresh ingredients and bold flavors. Enjoy the balance of crispy, creamy, and fresh in every forkful.
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