Cook pasta according to manufacturers' instructions.
250 g dried pasta
When pasta is cooked, drain and run under cold water to stop the cooking process, then mix through olive oil and set aside.
1 tablespoon olive oil
While pasta is cooking, fry pine nuts (3 tbsp) in a small pan over low heat for 2-3 mins to toast lightly.
3 tablespoon pine nuts
Grill/broil prosciutto slices (6) until crisp, drain on paper/kitchen towel then tear/chop roughly into bite-sized pieces (or see my notes for my hack to cook it in the microwave!).
6 thin slices prosciutto
In a large bowl, combine pasta, tomatoes, bocconcini, prosciutto, pine nuts and basil leaves (if using).
250 g cherry tomatoes, 200 g cherry bocconcini, 1 cup fresh basil leaves
For the dressing, combine basil pesto and olive oil then pour over salad and mix gently to combine.
3 tablespoon basil pesto, 1 tablespoon olive oil
Notes
This is an easy salad to make ahead - just keep all your components separate in the fridge in airtight containers in until you want to serve it, and let the pasta come to room temperature before then combining everything to serve.
I have used cherry tomatoes, but any kind of mini/baby tomatoes will do.
If you make your own basil pesto for this pasta salad recipe you won't regret it! It really does take this pasta salad to the next level. You can find a basil pesto recipe here - but if you decide to go the store-bought route, don't worry it's still a great tasting salad!
Any leftover pesto I store in an airtight container in the fridge with a layer of oil floating on top to help it stay fresh.
The timing for this recipe is for either pre-made or store-bought pesto.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*