Preheat your oven to 300°F (150°C). Halve the grape tomatoes and toss them in a bowl with a splash of extra virgin olive oil, crushed coriander, and a generous sprinkle of sea salt. Spread the tomatoes on a lined baking sheet and roast for about 90 minutes.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the radiatori pasta and cook it according to package instructions until al dente, usually around 8-10 minutes. Once cooked, strain the pasta and rinse it under cold water.

In a mason jar, combine about ¼ cup of extra virgin olive oil, 2 tablespoons of aged balsamic vinegar, and a pinch of salt and pepper. Secure the lid tightly and shake vigorously until the mixture is well combined and emulsified.

In a large mixing bowl, add the cooled pasta and pour in the vinaigrette you just prepared. Toss the pasta gently to ensure it’s evenly coated. Then, fold in the roasted tomatoes, slices of San Daniele prosciutto, fresh basil chiffonade, and grated Parmigiano Reggiano.

To plate your delightful Prosciutto Caprese Pasta Salad, spoon it onto individual dishes or a large serving platter. Top each portion with luscious burrata, dollops of basil pesto, and a sprinkle of chopped pistachios for that satisfying crunch.