California Fig and Prosciutto Pasta Salad
Celebrating the Quality of California Figs
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Grater
Ingredients
- 1/2 lb. Bow Tie Pasta, cooked according to instructions
- 1 oz. Prosciutto, cut into bite-sized pieces
- 2 oz. California Dried Figs, halved
- 1/3 cup Asiago Cheese, shredded
- 1 tsp. Garlic, minced and mashed into paste
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp. White Balsamic Vinegar
- 2 Tbsp. Olive Oil
- 1/4 cup Basil Leaves, chopped
- 24 Grape Tomatoes, rinsed
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