Creamy Asparagus, Leek & Prosciutto Pasta Salad

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Just in time for Memorial Day weekend, I pulled a pasta salad out of thin air that feels like it belongs on a linen-draped table with chilled rosé, but also (and more realistically) absolutely works in a backyard with paper plates and plastic forks. Ok fine, compostable plates and forks. 

It’s creamy and tangy, thanks to a lemony Dijon base and all that mayo goodness, and packed with sautéed leeks, tender but crisp asparagus, and salty ribbons of prosciutto. I used casarecce pasta, but truly any shape will do. This one’s a total crowd-pleaser - elegant enough to impress, but familiar enough that nobody’s scared to dig in.

What You'll Need

Creamy Dressing: 
1/2 cup mayo 
1/2 cup light mayo 
1 Tbsp dijon 
Juice of half a lemon (about 2 Tbsp) 
1 tsp sugar 
2 Tbsp extra virgin olive oil 
1 tsp kosher salt 
freshly cracked black pepper 
1/2 tsp dried oregano 
1 garlic clove, grated 
2 Tbsp pasta water 
1 lb pasta of choice, cooked to al dente (I used casarecce but any pasta shape will do) 

1 bunch fresh asparagus, woody stems removed and chopped into 1/2" pieces 
1 large leek, sliced into half moons (slice then rinse well in a bowl of cold water, as to let all the dirt fall to the bottom, then dry on a clean tea towel)
1/2 Tbsp butter 
1/2 Tbsp extra virgin olive oil 
4 oz package of Prosciutto

What You'll Do

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Using a slotted spoon or even better a big stainless steel skimmer, remove the pasta and toss into a colander and rinse with cold water. Set aside.
   

2. Blanch the asparagus: In the same water that you cooked your pasta in, add chopped asparagus to the boiling water and cook for 3 minutes. Reserve about ½ cup of pasta water before removing asparagus and adding to a large bowl of ice water to stop the cooking and maintain the crunch! Set the whole bowl aside.
   

3. Crisp prosciutto: Heat a medium skillet over medium heat, and cook torn up prosciutto until desired crispiness, about 5 minutes. Remove from pan, give it a rough chop, and let cool.
   

4. Sauté the leeks: In the same skillet, heat ½ Tbsp butter and ½ Tbsp olive oil over medium heat. Add sliced leeks and a pinch of salt and pepper, and cook for 5  minutes, stirring occasionally, until soft and just starting to caramelize. Remove from heat and let cool.
   

5. Make the creamy dressing: In a large mixing bowl, whisk together mayos, Dijon, lemon juice, sugar, olive oil, salt, pepper, oregano, and grated garlic. Add 2 tablespoons of reserved pasta water to thin it slightly and make it extra glossy.
   

6. Assemble the salad: Add the cooked pasta, asparagus, sautéed leeks, and prosciutto to the bowl with the dressing. Toss well to coat everything evenly. Taste and adjust seasoning as needed - a little more lemon juice, black pepper, or salt to taste.
   

7. Chill! You can serve it right away slightly warm, because it's obviously delicious, but you're best off covering and letting it chill for several hours, preferably overnight to serve cold.
   
   

I hope you all have a delicious and spirited holiday weekend and I'll see you back here next week!

-Alli

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