Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano

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Black Pepper Pasta Salad with Prosciutto, Asparagus, and RomanoRecipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
This mayonnaise-based pasta salad veers from the traditional with salty Italian ham, nutty asparagus, and a generous grinding of pepper.
Serves 8 (serving size: about 1 cup)


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8 ounces uncooked cavatappi pasta or elbow macaroni
3 cups (1 1/2-inch) slices asparagus (about 1 pound)
1 teaspoon olive oil
2 ounces prosciutto, chopped
1/2 cup thinly sliced shallots
6 tablespoons light mayonnaise
1 teaspoon grated lemon rind
1 tablespoon chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
Dash of salt
1 cup diced tomato
1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)


Hands-on: 35 Minutes
Total: 35 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water; drain.

2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan. Drain prosciutto on paper towels. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.

3. Combine mayonnaise, lemon rind, tarragon, juice, pepper, and salt in a large bowl; stir well. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.

Created date

May 2012

Nutritional Information

Calories 208
Fat 7 g
Satfat 1.9 g
Monofat 1.8 g
Polyfat 2.3 g
Protein 9.3 g
Carbohydrate 27.9 g
Fiber 2.5 g
Cholesterol 15 mg
Iron 2.5 mg
Sodium 367 mg
Calcium 86 mg