Summer Pasta Salad

By : Pina Bresciani

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High Protein

Perfectly al dente Barilla Conchiglie is mixed with salty proscuitto, arugula, sweet tomatoes, cheese and crunchy sunflowers - all meant to make you close your eyes and picture yourself enjoying it in a piazza in Italy.

Ingredients 4 Number of Servings

1 box Barilla medium shell pasta (Conchiglie)

1 Tbsp extra virgin olive oil

1/4 cup pesto (you can see how to make your own here or use a store bought jar)

3/4 cup prosciutto - sliced thick and cut into small slices

1/2 cup Kalamata olives, pitted

1/2 cup bocconcini mozzarella, quartered

1/2 cup cherry tomatoes, quartered

1 ½ cups arugula

1/4 cup sunflower seeds, toasted

Salt to taste

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  • Bring a large pot of water to boil. Once boiling, salt the water, and add Barilla Medium shells pasta. Cook until al dente.

  • Drain the pasta and drizzle with olive oil so it doesn’t stick together. Let the pasta cool completely - this step takes at least one hour.

  • Once pasta is cooled, place it in a large bowl. Add the pesto and stir.

  • Add the prosciutto, olives, bocconcini, cherry tomatoes, arugula, and toasted sunflower seeds.

  • Stir once more until combined.

  • Serve straight away or keep in the fridge for 1-2 days.

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