DRESSING:
- 2/3 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1/3 cup white wine vinegar
- 1 TBS fresh lemon juice
- 5 TBS parmigiano cheese
- 1 TBS fresh basil, chopped
- 2 tsp. honey
- 2 tsp. garlic, chopped
- 1 tsp. fresh parsley, chopped
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- Pinch crushed red pepper
- Black pepper to taste
- 1 lb. bow tie pasta
- 8 oz. pearls fresh mozzarella
- 1 lb. asparagus
- 1/2 cup roasted tomatoes (cut into large pieces)
- 1/2 cup roasted yellow peppers (cut into large pieces)
- 3 oz. prosciutto, roughly chopped
For the dressing:
In a medium bowl, whisk together all of the ingredients until combined and set aside.
For the pasta:
Remove the tough ends of the asparagus; then, cut each spear into 1-inch pieces. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 10-11 minutes. Add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus and rinse with cold water. Transfer the pasta and asparagus to a large bowl. Stir in tomatoes, mozzarella, peppers and prosciutto. Pour the dressing over the pasta, tossing to combine. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. When ready to serve, enjoy it either cold or at room temperature.
