I adapted this recipe from about 4 other recipes and I loved the outcome, but I’d use less Arugula next time, and a little more lemon.
3 Tblspn Coarse Ground Mustard
7 Tblspn Olive Oil
3 Tblspn Fresh Lemon Juice
3 Tspn Fresh Lemon Zest
1-3 cloves finely minced garlic
4 large leafs basil
1 box Orecchiette Pasta
1 package Arugula (can get in the prepackaged lettuce section of the grocery store)
2 Large Tomatoes
1 package Bocconcini (small mozzarella balls, found in specialty cheese section)
1 package prosciutto
Bring water to boil and cook orecchiette to al dente. If you bite into the pasta there should be a translucent center, with an easy to eat but slightly chewy texture.
Dressing: Roll up Basil leaves and mince. Mix all dressing ingredients together in a small bowl and quickly stir to emulsify. Season to taste with salt & pepper.
Salad: Wash the arugula and dry completely. Add to a separate large bowl. Drain and dry mozzarella, add to mixture. Dice tomatoes, add to mixture. Roll up pieces of Prosciutto, cut into bite size slices and add to salad.
Once pasta is cooked, drain and immediately douse in cold water to stop cooking and cool pasta. Dry pasta as much as possible and add it to the salad mix. Pour dressing over the top. Mix thoroughly together and enjoy!
Update: I’m still in love with this recipe. Months later. I rarely make the same thing twice (except for soup) within a month period but this, oh this, oh dear God, this – was made *a lot* this summer. Now that I’m looking at the recipe again I’m beginning to think it needs to be made. Again, and again..and, again.