Italian Summer Salad

Italian Summer Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sweet peaches, mozzarella and salty prosciutto are divine when tossed with pasta and spinach.

  • 8 Ounces Shell Pasta
  • 1 Lemon
  • 2 Celery Stalks
  • 2 Medium Zucchini
  • 7 Tablespoons Olive Oil
  • 4 Peaches
  • 1/2 Teaspoon Crushed Red Pepper
  • 2 Cups Baby Spinach
  • 8 Ounces Mozzarella Balls
  • 3 Ounces Prosciutto
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Cook pasta according to package directions until al dente. Drain pasta.
  2. Zest and juice lemon. Slice celery finely.
  3. Slice prosciutto.
  4. Cut zucchini lengthwise into thin slices. Brush with 2 tablespoons olive oil. Cut peaches in half and remove pits. Brush cut sides with 1 tablespoon olive oil. Heat grill or grill pan without oil or butter. Grill zucchini 4 minutes, turning halfway, or until softened and grill marks form. Grill peaches, cut side down, 2 minutes.
  5. In large-size bowl whisk together lemon zest, 2 tablespoons lemon juice, crushed red pepper, celery, and remaining olive oil. Season with kosher salt and pepper. Add pasta and spinach. Toss to coat. Add mozzarella balls and sliced prosciutto. Add grilled zucchini and peaches.
  6. Serve immediately
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 6 Minutes Total Time: 26 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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