Caprese Pasta Salad with Crispy Prosciutto

Prep Time: 15

Cook Time: 20

Total Time: 35

This Crispy Caprese Pasta Salad with Crispy Prosciutto is everything you want in a summer dish, fresh, flavorful, and incredibly satisfying. Juicy cherry tomatoes, creamy bocconcini, and fragrant basil bring the classic Caprese flavors you love, while crispy prosciutto adds a salty crunch that takes it to the next level. It’s the perfect make-ahead salad

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Why This Caprese Pasta Salad with Crispy Prosciutto is Delish

This salad is a total crowd-pleaser because it takes everything you love about a classic Caprese and turns it into a heartier, pasta-forward dish. The pasta soaks up all that garlicky balsamic dressing, the bocconcini stays soft and creamy, and the crispy prosciutto brings a salty, crunchy contrast that keeps every bite interesting. It’s easy to make ahead, holds up well in the fridge, and works just as well as a light lunch as it does a potluck showstopper.

How to Make Caprese Pasta Salad with Crispy Prosciutto

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Place the prosciutto on the lined baking sheet and bake for 15 minutes, until crispy.

Once the pasta is cooked, let it cool slightly, then transfer to a large bowl. Add the cherry tomatoes, bocconcini, basil, spinach, and crumbled crispy prosciutto.

In a mixing jar or bowl, combine all the dressing ingredients and whisk until well combined. Dress the salad, top with balsamic glaze and a crack of black pepper, and toss until everything is evenly coated. Serve and enjoy!

Variations That Spice Caprese Pasta Salad with Crispy Prosciutto Up

Swap the prosciutto for crispy pancetta or bacon for a different smoky, salty crunch.
Add grilled chicken or shrimp to turn this into a more filling main course.
Toss in some arugula for a peppery bite alongside the spinach and basil.

Substitutions For Your Dietary Needs

Use gluten-free pasta to make this dish fully gluten-free.
Skip the prosciutto and use crispy chickpeas for a vegetarian version.
Swap bocconcini for a dairy-free mozzarella alternative to make it dairy-free.

Recipe Hacks & Tips

Let the pasta cool before tossing with the dressing so it doesn’t wilt the spinach and basil.
Bake the prosciutto on parchment paper (not foil) so it crisps up instead of sticking.
Make the dressing ahead of time — it keeps well in the fridge for up to a week.
Add the balsamic glaze right before serving so it doesn’t get absorbed into the salad.

Serve These Delicious Dishes

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making this a great make-ahead option. Give it a quick toss before serving, and add a drizzle of fresh olive oil or balsamic glaze if it needs a refresh.

Common Questions

Can I make this ahead of time?

Yes — this salad is actually great made ahead. Prepare it up to a day in advance and store it in the fridge; just hold off on adding the balsamic glaze until right before serving.

Will the bocconcini get rubbery in the fridge?

It can firm up slightly when chilled, but it softens back up after sitting at room temperature for about 10–15 minutes before serving.

Can I use a different type of pasta?

Absolutely — short pasta shapes like fusilli, farfalle, or penne all work well here since they hold onto the dressing nicely.

Caprese Pasta Salad with Crispy Prosciutto

A fresh Caprese pasta salad loaded with cherry tomatoes, creamy bocconcini, basil, and crispy prosciutto, all tossed in a tangy balsamic dressing.

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Prep Time:15

Cook Time:20

Total Time:35

Yields: Servings

Ingredients

1 Package Pasta of choice
2 Cups Bocconcini
2 Cups Cherry Tomatoes halved
1 Cup Spinach chopped
¼ Cup Basil chopped
4-6 Pieces Prosciutto
2 Tablespoons Balsamic Glaze
Salt & Pepper

FOR THE DRESSING

1/2 Cup Olive Oil
1/3 Cup Balsamic Vinegar
1 Tablespoon Honey
1 Clove Garlic grated
2 Teaspoons Dijon Mustard
Salt & Pepper

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Bring a large pot of salted water to a boil. Add pasta and cook according to box instructions.
Place prosciutto on the lined baking sheet and cook for 15 minutes until crispy.
Once pasta is cooked, let it cool and add to a large bowl. Add cherry tomatoes, bocconcini, basil, spinach, and crumbled crispy prosciutto.
In a mixing jar, combine all dressing ingredients and mix until combined.
Dress salad with dressing, top with balsamic glaze and black pepper.
Toss until pasta is evenly coated, then serve and enjoy!