Cheese Curd, Asparagus, and Prosciutto Pasta Salad

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Cheese Curd, Asparagus, and Prosciutto Pasta Salad

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:20 minutes
This recipe appears in: Dinner Tonight: Cheese Curd, Asparagus, and Prosciutto Pasta Salad
Rated:

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/3 pound fresh cheese curds (or mozzarella), broken into 1/2-inch pieces
  • Handful fresh mint, chopped
  • 1/2 pound fusilli (or other small shaped pasta)
  • 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
  • 1/4 pound thinly sliced prosciutto

Procedures

  1. 1

    Bring a large pot of salted water to boil over high heat. Meanwhile, whisk together olive oil, lemon juice, and lemon zest in a large bowl. Season with a pinch of salt and pepper. Stir in the cheese curds and mint. Set aside.

  2. 2

    Cook fusilli in boiling water to al dente according to directions on the packaging. With two minutes remaining, add asparagus pieces. Drain pasta and asparagus in a colander and immediately toss with the dressing. Season with more salt and pepper to taste.

  3. 3

    Serve the pasta salad with prosciutto slices added on top.

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