- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- ¼ cup
- olive oil, divided
- 60 mL
- 4
- slices prosciutto
- 2 cups
- grape tomatoes, halved
- 500 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1
- clove garlic, minced
- ¼ tsp
- salt
- 1 mL
- 1 cup
- cocktail bocconcini (5 oz/ 150g)
- 250 mL
- 20
- basil leaves
- 2 cups
- cooked whole-wheat fusilli, cooled
- 500 mL
Method
- Step 1
- Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Cook prosciutto 4 to 5 min, or until crisp. Transfer to paper towel-lined plate to drain. Cool completely and crumble into small pieces.
- Step 2
- Meanwhile, toss tomatoes with remaining 3 tbsp (45 mL) oil, vinegar, garlic and salt. Set aside.
- Step 3
- Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: tomato mixture, bocconcini, basil, fusilli, and crispy prosciutto. Seal jars and store refrigerated up to 24 hr. Shake well before serving.
Tips
Alternatively, replace cooked pasta with 4 cups (1 L) baby arugula.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 380
- Fat:
- 23 g
- Saturated Fat:
- 7 g
- Carbs:
- 32 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 30 mg
- Protein:
- 14 g
- Sodium:
- 240 mg
