Pasta, Peach, and Prosciutto Salad

Serves 4 to 6

Ingredients

• 8 oz (½ box) gemelli or rotini pasta
• 4 cups arugula
• 6 oz prosciutto, medium-thick slices
• 12 oz fresh mozzarella, cut into ½-inch cubes
• 2 to 3 large peaches, cut into bite-size chunks
• 6 to 8 basil leaves, chopped
• 2 Tbsp olive oil
• 2 Tbsp Sue’s Peach White Balsamic Glaze, plus more to taste
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Cook the pasta according to the package directions, then rinse.
3. Cut the prosciutto crosswise and bake it in a single layer on a baking sheet for 10 to 12 minutes, until crisp. Set aside.
4. In a large bowl, combine the pasta, arugula, peaches, mozzarella, Peach Glaze, olive oil, salt and pepper, and basil. Mix, then crumble the prosciutto over the top.
5. Toss lightly before serving, and add more Peach Glaze to taste.

Adjust the ingredients to your taste. Sue makes it a little differently every time.