Pasta and noodles · Italian · 30 min
Antipasti Pasta Salad with Crispy Prosciutto, Artichokes & Mozzarella
- 30 min
- 2–6 servings
- 681 kcal / serving
A bright pasta salad with artichokes, olives, mozzarella, and crispy prosciutto, balanced with peppers and arugula; textures stay lively and it comes together quickly for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- ¼ cupKalamata olives, pitted
- ⅓ (8 oz) blockmozzarella cheese
- 2 slicesprosciutto
- 1red bell pepper
- 5 ozrotini pasta
- 1shallot
- red bell peppers
- shallots
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, onion powder, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- 1red bell pepper
- 1shallot
- red bell peppers
- shallots
- red onion
Dairy, eggs & chilled
- ⅓ (8 oz) blockmozzarella cheese
- 2 slicesprosciutto
Pantry & dry goods
- 5 ozrotini pasta
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- ¼ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| prosciutto | 2 slices | 4 slices | 6 slices |
| red bell pepper | 1 | 2 | 3 |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shallot | 1 | 2 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a medium pot of salted water, then add the pasta and cook until al dente, about 8–10 minutes.
- In a skillet, warm a thin layer of oil over medium heat, lay in the prosciutto, and cook until lightly crisp on both sides; transfer to a plate.
- Wash and dry all fresh produce; prepare the vegetables as directed.
- Seed and slice the red bell peppers into thin strips; peel and mince the shallot.
- Return the skillet to the stove over medium-high heat, add a bit more oil, and cook the peppers and shallots with a pinch of salt until crisp-tender, about 5 minutes.
- Mince the garlic and add it to the skillet in the last 30 seconds of cooking; remove from heat and let cool.
- Whisk together oil, red wine vinegar, Dijon, and the listed spices to form a dressing.
- Drain the artichoke hearts and slice them; toss into the dressing.
- Cut the mozzarella into 1/2-inch cubes and add to the bowl with the dressing along with the olives and basil ribbons.
Two tips
- Prep the vegetables and cheese earlier and refrigerate for faster assembly later.
- If you prefer, serve the salad with the extra vegetables and mozzarella mixed in for a different texture, using the dressing as a bright finish.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 25 g
- Carbs
- 70 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 965 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.