It stands to reason that when it comes to the perfect potluck or cookout side dish, it’s all about bringing unique and delicious flavors to the old standbys. Though I do love the classics, I often find myself heaping onto my plate extra helpings of the new dishes at the table.
This prosciutto, goat cheese and tomato pasta salad is one “stepped-up” classic side dish that will have friends and family coming back for more again and again—and the best part is (besides eating it, that is), it’s incredibly simple to make!
To start, gather your ingredients. You’ll need Betty Crocker Suddenly Salad classic pasta salad mix, water, oil, Dijon mustard, some grape tomatoes, a shallot, goat cheese, olives and capers, fresh parsley and thinly sliced prosciutto. It’s amazing how quickly everything will come together and how tasty it is once combined, too.
In a small saucepan, bring water to a boil and add the pasta salad mix. Once the pasta is al dente (meaning, cooked through with just a little bite), drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
Meanwhile, in a small skillet over medium heat, cook prosciutto strips until browned and crispy. Add the pasta and the prosciutto to the bowl with the dressing along with the remaining ingredients – save the goat cheese and parsley.
You can serve the salad right away at room temperature, or let it sit in the fridge for a few hours to chill and let the flavors meld together. Either way, it’s delicious! And perfect as a quick and easy weeknight meal or for a warm-weather gathering.