Pasta Salad with Prosciutto, Tomatoes and Basil

To celebrate the 4th of July, we joined some friends and family for a BBQ. Again, I was lacking inspiration for a dish to bring. So I called upon Old Faithful... Foodgawker. As usually happens when I go on Foodgawker, I ended up with about 5 different salad recipes printed. And I made 3 of them for the BBQ. Me, excessive? Never.


Worth noting...this is the first time I have ever cooked with prosciutto.

INGREDIENTS

1 pound of pasta - any short pasta will do
2 pints of grape tomatoes, cut in half
1/3 cup of basil, chiffonade
2-3 cloves of garlic, finely minced
10 slice of prosciiutto, cut into 1/2" strips
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste



DIRECTIONS


As pasta is cooking, prepare the rest of the ingredients, which can be combined together right away. When the pasta is al denta, drain, rinse with cold water and redrain. Combine everything. Season to taste.

Final product: A pretty salad, if not terribly exciting.

Cheers,

Christine