Lemon Pepper Pasta Salad…with a TWIST???

Nobody told you pasta salad could taste like THIS 😳🔥

Ingredients
Dan-O’s Lemon Pepper Seasoning
1 lb. bite-sized pasta of your choice
2 tbsp pesto
1 (12-oz.) bag frozen peas, steamed
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup freshly grated parmesan cheese, divided
2 tsp freshly squeezed lemon juice
¼ cup and 2 tbsp extra virgin olive oil
6 slices prosciutto (about 2 oz.)
1/2 cup panko breadcrumbs
3 cups baby arugula, lightly packed
1 cup mozzarella pearls

Instructions
1. Bring a big pot of salted water to a boil and cook your pasta until it’s al dente. Drain it, toss it into a large bowl, and let it cool down.

2. While that’s happenin’, heat up 1 tablespoon of olive oil in a skillet over medium heat. Lay out your prosciutto in a single layer (work in batches if needed) and cook it until it’s nice and crispy—about 6 to 8 minutes. Pull it out and let it drain on paper towels.

3. Same pan—don’t clean it, that’s flavor! Toss in your panko breadcrumbs (add a little more oil if needed) and toast ‘em up, stirring often, until golden and crunchy. Move ‘em to a bowl and mix in 1 teaspoon of Dan-O’s Lemon Pepper and the Parmesan cheese. Set that aside.

4. Chop up that crispy prosciutto and toss half of it into your bowl of cooled pasta. Add in the peas, arugula, mozzarella, and parsley, then give it a good mix.

5. Now for the dressing—mix 1 tablespoon of Dan-O’s Lemon Pepper, pesto, lemon juice, and olive oil. Stir it up and pour it over the pasta. Toss everything together so it’s coated in that zesty goodness.

6. Give it a taste and adjust if needed, then top it off with those lemon-Parmesan breadcrumbs and the rest of that crispy prosciutto.

7. Serve it up and dig in—fresh, crunchy, and straight-up Dan-good!