Peas and Pasta Salad with Prosciutto
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4.8 from 5 votes

Peas and Pasta Salad with Prosciutto

A Quick and Easy Pasta Salad Covered with A Savoury Anchovy, Parsley and Ricotta Dressing with Pops of Green Peas and Crispy Prosciutto, We Know You Are Going to Love It. Great Pasta with Prosciutto Recipe, Perfect for Lunches on The Go and Sunny Outdoor Picnics.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: International
Keyword: Budget, Cooked Salad, Easy, Spring Salad, Summer Salad
Dietary: Egg Free, Nut Free
Food Group: Dairy, Grains/Pasta/Rice, Herbs, Meat, Vegetables
Servings: 4
Calories: 302.32kcal
Author: Sammy Eng



  • 2 cups casareccia pasta, dry
  • 1 cup peas
  • 8 slices prosciutto
  • 60 g goat's cheese


  • 8 anchovy fillets
  • 1 garlic clove
  • 1 lemon, juiced
  • ½ bunch flat leaf parsley
  • 50 g ricotta
  • 4 tbsp olive oil
  • salt, to taste
  • pepper, to taste



  • Fill water in a large saucepan and add a good pinch of salt to season. Bring water to boil and then add pasta. Cook pasta until 10-12 minutes until al dente. Drain pasta and give it a good rinse under water to remove excess starch.
  • Preheat oven to 200°C (400°F). Line a tray with baking paper. Place strips of prosciutto onto tray. Do not overlap them. Bake in the oven for 10-12 minutes or until crispy. Remove from oven and cool on paper towels. Once cooled down, break crispy prosciutto into smaller pieces.
  • In a small saucepan, add peas and water. Bring water to boil and reduce heat to simmer peas for another 2-3 minutes or until tender. Drain peas and set aside for assembly.


  • Place anchovies, flat leaf parsley and garlic into a food processor and blitz until well blended.
  • Add lemon juice and olive oil and blend until combined.
  • Take the lid off food processor and stir in ricotta cheese until you have a creamy consistency.
  • Season with salt and pepper to taste. You may want to check the flavour before seasoning as the anchovies may have enough salty flavours that you don’t need extra salt for this parsley salad dressing.


  • In a large mixing bowl, add pasta and peas.
  • Add parsley salad dressing and coat salad well.
  • Add ½ crispy prosciutto to salad and mix.
  • Transfer salad into a large serving bowl.
  • Scatter remaining crispy prosciutto on top to serve.


  • Dried short pastas like penne, fusilli, rotini and farfalle are more suited for pasta salads and try to avoid using fresh pasta as they did not hold up as well with dressing.
  • Don’t mix crispy prosciutto into salad if packing for picnic. Keep in a small container and add when you need to serve.
  • Extra crispy prosciutto can keep up to 1 week in sealed container.


Calories: 302.32kcal | Carbohydrates: 31.74g | Protein: 14.35g | Fat: 13.49g | Saturated Fat: 5.74g | Cholesterol: 28.64mg | Sodium: 312.69mg | Potassium: 307.53mg | Fiber: 4.06g | Sugar: 3.81g | Vitamin A: 1119.54IU | Vitamin C: 38.52mg | Calcium: 95.01mg | Iron: 2.19mg
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