Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and let cool slightly. Add to a large bowl.
Make crispy prosciutto: you can make it on the stovetop or in the oven. On the stovetop: heat some oil in a non-stick pan, when hot place the prosciutto slices (can't overlap) and cook over medium heat on both sides until browned and crispy. In the oven: preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, lay prosciutto slices in a single layer (can't overlap). Bake for about 12 minutes or until browned and crispy. Transfer to a plate (it will become more crispy while cooling).
Make pesto: wash basil and gently pat dry the leaves. Add all the ingredients for the pesto except the olive oil into a food processor. Process until almost smooth. Add the olive oil and gently pulse until just combined (don't mix it at high speed). Season to taste with salt and pepper.
Add pesto to pasta and toss to combine.
Prepare other ingredients: Add cut in half tomatoes, cut in half mozzarella balls, sliced cucumbers, arugula, shaved parmesan cheese (sliced thinly with a vegetable peeler).
Toss everything together. Season with salt, pepper, and lemon juice if needed.
Crumble crispy prosciutto over the salad.
Enjoy!