Charred Tomato Pasta Salad With Prosciutto, Mozzarella & Baby KaleRecipe By: Eric Vellend
The vibrant dressing for this pasta salad is a much lighter alternative to pesto and mayonnaise. Sweet, sour and intensely savory, it can also be used as a dip or sauce for grilled fish.
- Vegetable oil for brushing
- 1 lb. plum tomatoes,halved lengthwise
- 1 clove garlic, minced
- 3 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1⁄4 cup extra-virgin olive oil
- Salt and pepper, to taste
- 1 lb. dried pasta, such as penne or farfalle
- 5 oz. washed baby kale
- 1/2 cup chopped basil
- 1/2 lb. fresh mozzarella
- 1/4 lb. thinly sliced prosciutto
- Basil leaves and extra-virgin olive oil, for garnish
Directions Yield: Serves 6
- To make dressing, preheat broiler to high. Line heavy-duty baking tray with foil. Brush foil with oil. Brush tomatoes with oil. Place on tray skin-side-up. Broil 6″ from heat until nicely charred, 5 minutes on skin side and 10 minutes on cut side. Remove and cool.
- Place tomatoes in blender with garlic and vinegars. Purée. With motor running, slowly add oil. Season. Transfer to airtight container. Can be refrigerated up to 1 week.
- Bring large pot of salted water to boil. Cook pasta according to package instructions. Drain in colander. Rinse with cold water until cool. Drain.
- Place pasta, kale and chopped basil in a large mixing bowl. Add some dressing and season. Mix thoroughly. Arrange on large serving platter. Tear mozzarella into chunks and distribute on top. Tear prosciutto into ribbons and distribute on top. Sprinkle with basil leaves and drizzle with oil.