Parma Ham Pasta Salad

What the heck eh? Food’s been on my mind lately.  My sister-in-law made this when we were in Paris.  Quick and yummy.  I will post photos once I take them.

Ingredients: approximate quantities, I taste while preparing

  • 4:3 ratio olive oil to balsamic vinegar (I usually go 4 t olive oil, 3t balsamic)
  • 1 clove garlic, pounded
  • salt and pepper
  • about 1/4 lb of Parma ham
  • 1/2 c pine nuts, toasted
  • 1/4 c sun dried tomatoes, sliced thinly
  • 1 lb rotelli pasta or some other corkscrew type
  • 1/2 lb arugula (or more), rinse and spun


  1. Cook pasta, drain.
  2. Bake the parma ham till crisp, chop into 1/2″ x 1/2″ pieces, or just crumble
  3. Toast the pine nuts till light brown (just a couple minutes)
  4. Place the olive oil, garlic, some salt and pepper in a small jar, cover and shake till well mixed and a bit thickened.
  5. Toss pasta in dressing, add arugula, parma ham, tomatoes, and pine nuts.
  6. If you want this cold, cool the ham, pasta, and pine nuts before mixing.

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