Minestrone Salad with Crisp Prosciutto

Pasta, beans & a variety of roasted veggies transform into this soup-inspired salad -- with a surprise topping of crispy baked  prosciutto! Serves 4
1 bag Fresh Express Premium Romaine
1 tsp. coarse salt, plus more for seasoning
8 ounces orriechetti or Fusilli pasta
4 Tbsp. 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 cup cauliflower florets cut into 1/2-inch pieces
4 ounces green beans, cut into 1-inch pieces
1 Zucchini cut into 1/2 –inch pieces
2 Tbsp. red wine vinegar
1 pint cherry tomatoes cut in half
8 petite basil leaves
One 15-ounce can cooked kidney beans, rinsed and drained
Freshly ground pepper
4 thin slices prosciutto

 

Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.

Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook for 2 minutes. Add carrots and cauliflower, cook until they soften, about 3 minutes. Add green beans and zucchini, cook another 3 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 place in a 350 oven for 8-12 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.

 

To serve, place Fresh Express Premium Romaine on four plates and top with the chilled minestrone mixture and the crispy prosciutto.