Green goddess pasta salad with crispy prosciutto

Golden beets are an unexpectedly awesome addition to this fast and fresh pasta salad. Precooked, presliced beets mean less prep work and cook time, so you can easily whip this barbecue side together in just 20 minutes. Leave out the prosciutto if you prefer to keep this dish vegetarian.

15 min
27 min



  1. Bring 4 L (16 cups) salted water to a rapid boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes, adding peas in final 2 to 3 minutes of cooking. Drain and rinse under cold water until chilled; drain well.
  2. Meanwhile, arrange prosciutto in single layer in nonstick skillet; heat over medium heat. Cook, turning once, until crispy and browned, about 4 minutes. Transfer to paper towel-lined plate. Cut or break into 1-inch (2.5 cm) pieces. Set aside.
  3. Combine pasta mixture, beets, tomatoes, watercress, red onion, dressing, lemon juice, half of the Parmigiano-Reggiano, salt and pepper in large bowl. Stir gently to coat. Sprinkle with prosciutto and remaining Parmigiano-Reggiano.
  4. Chef’s Tip: Substitute fusilli or orecchiette for the farfalle.


Calories 250
Protein 8 g
Carbohydrates 31 g
Fat 11 g
Fibre 4 g
Sodium 350 mg