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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.

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