Asparagus Pasta Salad with Lemon Sea Salt Dressing, Prosciutto, and Burrata
A light, refreshing, and beautiful summer pasta salad featuring roasted asparagus, creamy burrata, salty prosciutto, and a simple lemon sea salt olive oil dressing.
Ingredients
- 4 Cups Asparagus chopped
- 9 Oz Fresh Angel Hair Pasta or pasta of choice
- Olive Oil separated
- Black Pepper separated
- Sea Salt separated
- 1/2 Cup Green Onion chopped (green part only)
- 1/2 Cup Radishes thinly sliced
- 3-4 Large Burrata Blocks
- 8 Ounces Prosciutto
- 1 Small Lemon for juice & garnish
Instructions
- Roast the Asparagus Preheat the oven to 400°F. Chop asparagus and toss with olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 15 minutes, tossing once or twice to prevent burning.
- Cook the Pasta While the asparagus is roasting, boil the pasta according to package instructions. Drain and place the warm pasta in the serving dish.
- Toss the Base: Drizzle with olive oil, a squeeze of lemon juice, sea salt, and black pepper. Add the roasted asparagus and gently toss.
- Top the Salad Layer with radish slices, chopped green onions, torn prosciutto, and burrata. Finish with more olive oil, lemon juice, cracked pepper, and garnish with lemon slices.
Notes
The best part? This salad is absolutely delicious served warm and still tastes amazing as it cools. Store any leftovers in an airtight container in the refrigerator for up to 3 days—it’s just as flavorful the next day!
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