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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

Directions

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.

Tip

Alternatively, replace cooked pasta with 4 cups (1 L) baby arugula.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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
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