This Smoked Oyster Pasta Salad with prosciutto and sun-dried tomatoes is another way to enjoy a good pasta salad.
Hello, my friends. Can you believe it’s June already? The unofficial summer start has already begun. It is only 3 weeks till the official summer. However, the current situation in our area looks like our summer will arrive in 12 months ha-ha. Well, I am not losing my optimism. As a matter of fact, I’ve brought you a perfect summer dish, this Smoked Oyster Pasta Salad.
I must admit I am a huge fan of a good pasta salad. I must also admit I don’t like those salads where ingredients are drowned in a mayo dressing. I am not totally against a mayo dressing, but it should be just a little hint. Personally, I almost never use a heavy dressing and instead I just generously drizzle a pasta salad with olive oil and balsamic vinegar. In most situations, that’s all you need!
In this recipe, I used oil from smoked oysters which has a lot of flavours. Creamy avocado, aromatic and chewy sun-dried tomatoes, salty prosciutto, robust arugula, and black olives give this salad a strong profile of textures and flavours.
I wouldn’t probably recommend making it ahead as the smoky flavours could become way too overpowering. Probably, it is not a great idea to take it for a picnic either due to the same reason (Plus heat). However, if you make this Smoked Oyster Pasta Salad and enjoy it right away for your summer meal in your backyard – I am very positive it won’t disappoint you.
And trust me: no mayo dressing is needed.
Cheers for now.
Smoked Oyster Pasta Salad
Ingredients
- 1 cup dried pasta (small size like farfalle)
- 2 (80 gr each) smoked oysters (or mussels), mostly drained
- 1 to 1,5 cups arugula or other salad
- 4 tbsp. sun-drained tomatoes, well-drained
- 1 large avocado, peel and cubed
- 1/2 cup black olives, halved
- 2-4 slices of prosciutto (about 40-50 gr.)
- a pinch of black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Drain.
- Remove the excess oil from the smoked oysters (mussels) but not completely.
- Slice the prosciutto finely and cook in a pan (without oil) for 2-3 minutes, until crisp.
- Combine the pasta, oysters, tomatoes, avocado, and olives. Season with a little pinch of pepper. You can serve immediately or chill for 20-30 minutes to allow flavours to develop and mingle.
- Just before serving stir in the arugula and sprinkle with the prosciutto.
- Enjoy.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I don’t like too much mayo either! This one is so unique, Ben! Love smoked fish, though, I haven’t had much like with oysters. Perhaps I’ll have to give ’em another go in the form of this hearty pasta salad :) Hope you have a great weekend ahead!
Dawn – Girl Heart Food recently posted…Fish Curry with Coconut Milk {made in one pot}
That’s a beautiful, colorful pasta salad, Ben! My sister and dad adore smoked oysters! Sun-dried tomatoes, arugula and prosciutto, such a wonderful addition! Need this! :) Pinning for later! xo
Kim Lange recently posted…“Purely Amazing” Chewy Peanut Butter Cookies
I’m with you on loving pasta salads – especially when they’re light, fresh and interesting like this one, Ben! Love all of the flavors going on here!
Marissa recently posted…Pico de Gallo
I totally agree with you about pasta salads that are drowned in mayo. Blech. I mean I do like mayo in some pasta salads, but I don’t want mayo to be the main ingredient. This pasta salad sounds quite tasty and different, Ben! In fact, I love the addition of prosciutto and arugula here. What a fun salad for summer…I’m hoping it arrives in your area soon! :-)
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