Pasta, Peach, and Prosciutto Salad

INGREDIENTS

• 8oz (1/2 box) gemelli or rotini pasta

• 4 cups arugula

• 6oz prosciutto, cut medium thickness

• 12oz fresh mozzarella, cut into 1/2” cubes

• 2 -3 large peaches, cut into bite size chunks

• 6-8 basil leaves, chopped

• 2 Tbsp olive oil

• 2 Tbsp Sue’s Peach Balsamic Glaze, plus extra as desired

• Salt and pepper to taste

 

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DIRECTIONS

Preheat oven to 400 F

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1. Cook the pasta according to package instructions, rinse.

2. Cut the prosciutto crosswise and bake on a cookie sheet in a single layer for 10-12 minutes until crisp. Set aside.

3. Put the pasta in a large bowl, add arugula, peaches, mozzarella, peach balsamic, olive oil, salt and pepper, and basil. Mix, then top with crumbled prosciutto. Lightly toss before serving. Add more peach balsamic as desired.

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Serves 4-6

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Notes: Adjust the ingredients based on your preferences, I make it differently every time.

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