There is something nostalgic and quintessential about this delicious, simple pasta salad made with crispy prosciutto, roasted and fresh tomatoes, crunchy cucumber, salty pecorino, and buttery black ripe olives.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the pasta to a large bowl.
Add the drained and sliced black ripe olives, chopped roasted red peppers, chopped parsley, grated pecorino cheese, halved cherry tomatoes, chopped roasted tomatoes, and diced cucumber to the bowl.
In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the pasta salad and toss well to combine.
Serve the pasta salad in bowls or plates and sprinkle the crumbled crispy prosciutto over the top.
Enjoy your delicious pasta salad with pearls black ripe olives, roasted red peppers, parsley, pecorino, cherry tomatoes, roasted tomatoes, crispy prosciutto, and cucumbers!
