Roasted Corn Caprese Pasta Salad
This is the ultimate pasta salad—with roasted red peppers, crispy prosciutto, tortellini, and a fresh balsamic-herb dressing, its bursting with flavor and is the perfect side or appetizer!
Print
Pin
Servings: 10
Ingredients
For the pasta salad
- 2 large red bell peppers, or 4 jarred roasted red bell pepper halves
- 3 ears uncooked corn, kernels cut from the cob
- 8 ounces sliced prosciutto
- 10 ounces marinated mozzarella balls
- 20 ounces fresh cheese or spinach tortellini
- ⅓ cup fresh basil, julienned
- 6 ounces (around 1 pint) fresh cherry tomatoes, halved
- 1 tablespoon balsamic glaze
For the dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- ½ teaspoon dried oregano or Italian spice blend
- 1 clove fresh garlic, grated
- 1 teaspoon Dijon mustard
- 1 tablespoon hot honey (optional)
- ½ teaspoon red pepper flakes, to taste (optional)
- Salt and pepper, to taste
Instructions
- Prepare the roasted red bell peppers (optional). Preheat the oven to 425℉, then line two baking sheets with parchment paper and set aside.
- Slice each bell pepper in half lengthwise, removing the stem and seeds, then place them cut-side down onto the sheet pan.
- Toss the corn kernels with salt, pepper, and around 1 tablespoon of olive oil, then spread into an even layer on the other baking sheet. Place both baking sheets in the oven.
- Roast the corn for 25 minutes or until golden brown, then remove from the oven and scrape into a large bowl.
- Continue to roast the peppers for 5 to 15 minutes more, until the skin is blistered and charred. Remove the pan from the oven and place the pepper halves into a heat-safe container, then cover the bowl tightly with plastic wrap.
- Allow the peppers to steam for at least 5 to 10 minutes before removing the plastic wrap and peeling the blistered skin from the peppers. Slice each roasted red bell pepper into thin strips and set aside.
- Reduce the oven temperature to 400℉. On the same baking sheet, lay the prosciutto pieces in a single layer. Bake for 10-15 minutes, until the prosciutto shrinks slightly and turns a deep golden brown. Allow to cool completely, then crumble the prosciutto into the bowl with the corn and peppers.
- Bring a large bot of water to a boil, then season generously with salt and cook the tortellini as per package instructions.
- In the meantime, mix together all of the dressing ingredients in a mason jar until homogeneous. Set aside.
- To the reserved bowl of corn, add in the roasted red peppers, marinated mozzarella balls, julienned basil, and cherry tomatoes, then crumble in the prosciutto.
- Drain and rinse the cooked tortellini and add to the bowl. Pour over the dressing and toss until everything is evenly combined. Drizzle over the balsamic glaze, then taste to adjust for seasoning.
- Chill the pasta salad for at least 30 minutes before serving to let the flavors marinate. Leftovers will last for 5-7 days if refrigerated in an airtight container.