Pasta Salad with Figs and Prosciutto - Savory Simple

I absolutely love cookbooks and have a collection that spans a wide array of cuisines and subjects. They’re my go-to inspiration for everything you see on this blog. I’ve recently been trying to expand my selection of healthier cookbooks in the hopes that it will motivate me to live a healthier lifestyle and prepare better meals for my family. I seem to have countless cookbooks full of sugary baked goods and buttery sauces. But as I get older I find myself drawn to lighter options that will keep us in good health and spirits. This is why I decided to take part in a Kitchen PLAY campaign called “30 Days of Family Health” that will highlight an assortment of healthy recipes from the American Diabetes Association (ADA). You can learn about or purchase any of these healthy cookbooks online (Use code: KITCHEN2013 for a 25% discount on all books at the ADA online store through October 4, 2013). 

I received my first of two cookbooks, The Stress Free Diabetes Kitchen, soon after signing up for the project. These recipes are really useful for people looking for easy, healthy weeknight dinner options. It was hard to choose just one recipe to prepare for this post but I settled on Pasta Salad with Figs and Prosciutto because I love those ingredients. The key to healthy cooking is to include bold flavors that aren’t full of fat, salt and sugar. I felt like this recipe accomplished that goal well, and it really took no time to prepare. I know you’ll enjoy it as much as I did!

Pasta Salad with Figs and Prosciutto
Serves: 8 servings
  • 1 pound mini bow tie pasta, cooked al dente
  • 2 ounces imported prosciutto,cut into bite-sized pieces
  • 4 ounces dried figs, stems removed and sliced in half
  • ¾ cup shredded asiago cheese
  • 1 clove garlic, minced finely or mashed into a paste
  • pinch of salt
  • fresh ground black pepper
  • 2 tablespoons white balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup basil leaves, thinly sliced or chopped
  • 24 grape tomatoes
  1. Place pasta, prosciutto, figs and cheese together in a large salad bowl.
  2. Whisk together the garlic, salt, pepper and vinegar. Slowly whisk in the oil until well blended.
  3. Pour over the salad bowl and toss well. Add the basil and gently mix in. Top each serving with three tomatoes.
  4. Serve chilled or at room temperature.
Shared with permission from The Stress Free Diabetes Kitchen by Barbara Seelig-Brown


The ADA is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth. Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Disclaimer: I received a free review copy of The Stress Free Diabetes Kitchen by Barbara Seelig-Brown and received monetary compensation for this post. As always, all opinions are my own.   

  • Liz @ The Lemon Bowl

    Loving this pasta!!! I can’t find fresh figs here and it’s killing me!!

  • Happy Valley Chow

    What a creative and delicious salad! Definitely want to give this a try :)

  • Gerry @ Foodness Gracious

    Perfect!! Great combo between the figs and prosciutto…

  • Paula – bell’alimento

    Figs. Prosciutto. Pasta. Swoon.

  • Laura (Tutti Dolci)

    Love this healthier take on pasta salad, especially the figs!

  • Nik@ABrownTable

    I love the idea of combining figs with pasta here! A very pretty dish.

  • Debra

    Wonderful–favorite tastes! I love this!

  • Tieghan

    This is so pretty and so delicious! I love healthier takes on pasta!

  • Kitchen Belleicious

    figs and proscuitto! What a divine flavor combination and use of texures! I love it -especially in the pasta! Just visiting from a fellow friend/bloggers site where I saw your comment! Love your site!

  • Valerie

    Your vibrant, sprightly pasta dish makes me feel guilty about the bowl of butter-laden cookie dough chilling in my fridge. :D This looks delish – I adore figs and prosciutto!

  • vanillasugarblog

    I never make enough dishes with figs.
    You remind me I should, they are tasty, especially in a jam.

  • Sophia @ NYFoodgasm

    Ohhhhhh yeah! I LOVE fresh figs and the saltiness of the prociutto would just compliment it so well! YummmM!

  • ashley – baker by nature

    This is such an amazing pasta salad, Jen! And as always, your photos are gorgeous!!!

  • natalie @ wee eats

    Way to class-up a boring old pasta salad, and who know it would be healthy too?

  • Marta@What should I eat for breakfast today

    Perfect combination. I like cookbooks as well. I have a small collection myself. And ones with healthy treats are my favorite :)

  • Kirsten@FarmFreshFeasts

    I am a sneaky thief when it comes to fresh figs (shhh, don’t tell the folks with a tree that hangs over the alley several blocks away). The combination of fresh figs and prosciutto is so wonderful that I usually don’t even bother with dried ones and skip straight over to fig jam the rest of the year, but you’ve made such a pretty pasta dish I’m rethinking my plan.

  • Alina

    This sounds yummy! Very creative indeed!

  • Sean C

    love the idea of figs in pasta