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Side view of salad on a grey plate with apricots
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Apricot and Prosciutto Pasta Salad

Servings: 4 people

Ingredients

  • ½ lb/225g apricots
  • ¼ c/40g red onion very thinly sliced
  • 1/3 lb/150g cucumber diced (I like skin on)
  • 2 tbs/30ml olive oil
  • ¼ c/10g basil leaves loosely packed
  • ¼ tsp ground pepper
  • 2 oz/60g prosciutto
  • ¼ lb/115g short pasta
  • Salt

Instructions

  • Cook pasta to al dente according to package directions. Drain and set aside to cool.
  • Slice apricots into thin slices, 10-12 slices per fruit. Chiffon/thinly slice basil. Tear prosciutto into bite size pieces.
  • Toss all ingredients with cooked pasta thoroughly, making sure to evenly distribute prosciutto.
  • Add salt to taste (will depend on your prosciutto). Serve cold.