Ingredients
Method
- Bring a pot of water to a boil for the pasta & heat a skillet over medium heat.
- Boil noodles just until al dente, follow package of your particular pasta. Drain & rinse with cold water immediately to stop the cooking and chill the noodles.100 g rotini pasta (or noodle of choice)
- Rip prosciutto slices into a few pieces each and add to heated pan. Flip after a few minutes and allow to keep cooking until as crispy as desired, I like crisp but not crunchy! Remove from heat when done.100 g prosciutto
- Mix all dressing ingredients together in a small bowl until well combined. If your lemon is large or very juice you might want to only squeeze in some of the juice from the half and taste test to preference. Set aside when mixed.2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp pesto, 1 tsp dijon mustard, 1 clove garlic, minced, 1/2 lemon, zest + juice, 1 pinch salt & pepper
- Layer lettuce, cooled noodles, sliced radishes, crisped prosciutto bites and chopped artichoke hearts in a large bowl. Pour dressing over and toss well to combine. Serve up and enjoy!100 g spring mix (or lettuce of choice), 100 g sliced raw radish, 200 g artichoke hearts, chopped
Notes
This recipe says two servings, two servings is two large meal salads. If you want a smaller portion it could serve three no problem and as a side salad four to six depending on what else you're serving.
Tried this recipe?Let us know how it was!