Farfalle Salad with Prosciutto and Vegetables

So, here’s a salad I’ve come back to again and again, especially right when the sun starts to feel a little lazy in the afternoons – that warm lull of late spring into early summer when you don’t quite want a hot meal, but you still want… fullness. Something that bites back a little. This farfalle salad with prosciutto and vegetables, it’s got that balance. Twisty little pasta pieces catching oil and vinegar in their folds, salty ribbons of prosciutto whispering Italy in every bite, and then those sweet grilled edges on zucchini and bell pepper – sunlight, basically. You eat it and you feel like you’re somewhere slower and quieter. Bare feet. Open window. That sort of thing.

Why You’ll Crave It

• It’s light but filling – just enough pasta to satisfy, not too much to weigh things down.
• Grilled veggies add a smoky-sweet backbone, and the balsamic really lifts everything up.
• Salty, silky prosciutto makes it feel special, even if you toss the rest together in ten minutes.
• It’s flexible – you can swap in whatever veg you’ve got drifting around your fridge.
• Honestly, it tastes even better the next day. Cold from the fridge with a fork… standing up? Heavenly.

The first time I made this, it was for my sister’s little backyard birthday – we served it in a big ceramic bowl with wine, and people kept sneaking seconds before the cake even came out…

What You’ll Need

• Farfalle pasta: 250 grams – those little bowties that hold sauce and look sort of playful
• Prosciutto: 150 grams – thin slices, torn up a bit with your hands, nothing too precise
• Cherry tomatoes: 200 grams – halved, the juicier the better
• Fresh basil: a small handful – whole leaves or roughly torn
• Grilled zucchini: 1 medium – sliced lengthwise, grilled with just a slick of oil
• Grilled bell pepper: 1 – roasted or grilled until soft and slightly blistered, then sliced
• Olive oil: 3 tablespoons – a peppery, fuller-bodied one if you can
• Balsamic vinegar: 1 tablespoon – aged and a little syrupy, it really matters here
• Salt and pepper: to taste – just enough to bring everything forward

Easy How-To

Boil & Drain the Pasta

Big, salted pot of water. Let it really boil. Add your farfalle and cook till al dente – usually around 10-11 minutes, but taste one to be sure. Drain and rinse lightly under cool water. Set it aside while everything else gets going.

Grill the Vegetables

Slices of zucchini and bell pepper, tossed in olive oil, salt, pepper – nothing complicated. Grill them till they’ve got a nice char but still hold their shape. I usually do this on a grill pan indoors if it’s raining or too hot to stand outside. Let them cool a bit. You don’t want them steaming the salad.

Slice Prosciutto & Tomatoes

Take your prosciutto and roughly tear into strips. It’s okay if they’re all a little uneven – it actually makes each bite more interesting. Halve the cherry tomatoes. You might snack on a few in the process, but that’s half the joy of cooking, isn’t it?

Mix Everything Gently

Get a big mixing bowl. Add your pasta, grilled vegetables, prosciutto, tomatoes, and fresh basil leaves. Don’t overmix – give it a careful turn or two just so it’s all nestled together.

Whisk Up the Dressing

In a smaller bowl, drizzle in the olive oil, then whisk in the balsamic vinegar with a pinch of salt and a good crack of pepper. You can add a tiny bit of mustard if you like a sharper edge, though I usually leave it pure and simple.

Dress & Chill (or Not)

Pour the dressing over the salad and toss gently. If it feels a touch dry, add a little more oil. Now you can serve it right then, or let it sit in the fridge for 30 minutes to mellow and mingle. I like it both ways, depending on how patient I’m feeling.

Good to Know

• If you forget to grill the veggies ahead, you can roast them quickly in the oven at 425°F – not quite the same, but still delicious.
• Prosciutto stuck together? Don’t worry. Pulling it apart is oddly therapeutic – and it doesn’t need to be perfect.
• If your basil’s looking a little floppy, dunk it in cold water for 10 minutes – it perks right up.

Serving Ideas

• Serve with a chilled glass of Soave or a crisp white sauvignon – it brings balance to the saltiness.
• Pair with grilled chicken skewers or a simple herb omelet for a fuller meal without much extra effort.

Top Tricks

• Taste as you go – from pasta texture to dressing sharpness, the small adjustments make it personal and perfect.
• Add a few shavings of Parmigiano-Reggiano just before serving for a nutty, salty extra note that feels luxurious.

Frequently Asked Questions

Can I use different pasta?

Yes, fusilli or penne both work well – just aim for short shapes that catch dressing easily.

How can I make it vegetarian?

Simply leave out the prosciutto and maybe toss in marinated artichoke hearts or a few olives for depth.

How do I store leftovers?

Pop any leftovers in a sealed container and keep them chilled. It’s best the next day, honestly – just let it come to room temperature a bit before eating.

Can I make it hours in advance?

Yes! Just keep the dressing separate until the last minute if you don’t want the pasta to absorb too much and go soft.