California Fig and Prosciutto Pasta Salad


  • 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


  1. Place pasta, prosciutto, figs, and cheese together in a large bowl.

  2. Whisk together the garlic, salt, pepper, and vinegar. Slowly whisk in the oil until well blended.

  3. Pour over the salad in the bowl and toss well. Add the basil and gently mix in.

  4. Serve chilled or at room temperature.