Minestrone Salad Prosciutto

Minestrone & Prosciutto Salad Recipe

Pasta, beans and a variety of roasted veggies transform into this soup-inspired salad with a surprise topping of crispy baked prosciutto!



  • 1 bag Fresh Express Premium Romaine
  • 1 teaspoon coarse salt, plus more for seasoning
  • 8 ounces orriechetti or Fusilli pasta
  • 4 Tablespoon extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 carrots, peeled and cut into 1/2-inch dice
  • 2 cups cauliflower florets, cut into 1/2-inch pieces
  • 4 ounces green beans, cut into 1-inch pieces
  • 1 Zucchini cut into ½-inch pieces
  • 2 Tablespoon red wine vinegar
  • 1 pint cherry tomatoes, cut in half
  • 8 petite basil leaves
  • 1 (15-oz) can cooked kidney beans, rinsed and drained
  • Freshly ground pepper
  • 4 thin slices prosciutto


  • Bring a medium saucepan of water to a boil.
  • Add a teaspoon of salt to the boiling water.
  • Add pasta, and cook until al dente, eight to 10 minutes.
  • Drain and rinse under cold water.
  • Set aside.
  • Heat two tablespoons olive oil in a large skillet over medium heat.
  • Add onion and garlic, and cook for two minutes.
  • Add carrots and cauliflower, and cook until softened, about three minutes.
  • Add green beans and zucchini, and cook another three minutes.
  • Transfer to a medium bowl, and place in the refrigerator for 20 minutes to cool.
  • Meanwhile, lay the sliced prosciutto on a baking sheet and cook at 350 degrees for eight to 12 minutes, just until crisp.
  • Remove from the oven and let cool.
  • Remove the minestrone from the refrigerator, and stir in remaining olive oil, vinegar, tomatoes, basil, beans and pasta.
  • Season with salt and pepper.
  • Place Fresh Express Premium Romaine on four plates and top with the chilled minestrone mixture and the crispy prosciutto.
  • Serve immediately.
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