Ingredients

The following ingredients have 4 Servings
  • 1 pound Mini Farfalle (bowtie pasta 1 box)
  • ½ cup prepared Basil Pesto
  • ¾ cup mayonnaise
  • ½ teaspoon freshly ground black pepper
  • 2 ounces chopped prosciutto
  • ½ cup chopped Peperoncini
  • 6 thinly-sliced radishes (trimmed of stems)
  • 1 pint cherry or grape tomatoes (quartered; divided)
  • ¼ cup toasted pine nuts (divided)
  • ½ cup shaved Parmigiana or Parmesan cheese (divided)
  • 2 tablespoons chopped fresh basil leaves (divided)

Instruction

  • Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry about 15-20 minutes.
  • While the pasta cooks, whisk together the pesto, mayonnaise and black pepper. Keep the sauce refrigerated until ready to use.
  • After the pasta has cooled and dried, transfer it to a large mixing bowl. Add prosciutto, peperoncini, radish slices, 3/4ths of the tomatoes, 2 tablespoons pine nuts, ¼ cup shaved Parmigiana and 1 tablespoon chopped basil. Toss to combine.
  • Pour the Pesto/Mayonnaise sauce over the salad and gently mix until all ingredients are coated.
  • To serve, place the salad on a serving platter and sprinkle with the remaining tomatoes, pine nuts, shaved Parmigiana and basil.
  • Enjoy!