Summer Pasta Salad

Name: Summer Pasta Salad
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups Chickpea pasta (cooked and cooled); 2 cups Arugula or mixed greens; 4 slices Prosciutto; 1/2 cup Fresh mozzarella balls; 1/2 cup Cherry tomatoes (halved); 1 tsp Olive oil; 1 tbsp Dijon mustard; 1 tbsp Balsamic glaze (optional); to taste Salt; to taste Pepper; to taste Lemon juice

Kendall Sampson @kendallsampson

nicole made on 4th of july

Kendall Sampson @kendallsampson

nicole made on 4th of july

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Ingredients

2 servings

2 cupsChickpea pasta (cooked and cooled)
2 cupsArugula or mixed greens
4 slicesProsciutto
1/2 cupFresh mozzarella balls
1/2 cupCherry tomatoes (halved)
1 tspOlive oil
1 tbspDijon mustard
1 tbspBalsamic glaze (optional)
to taste Salt
to taste Pepper
to taste Lemon juice

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Steps

1

Cook chickpea pasta according to package, then cool.
2

Chop arugula and halve cherry tomatoes.
3

Air fry prosciutto at 400°F for 4 minutes until slightly crispy, then crumble.
4

Mix olive oil, Dijon mustard, lemon juice, salt, and pepper for dressing.
5

Combine pasta, greens, tomatoes, mozzarella, and prosciutto in a bowl.
6

Toss with dressing. Drizzle balsamic glaze if desired and serve.