Ham and Olive Pasta Salad

Mediterranean-style pasta salad with bold flavors Last two ingredients may be replaced with ham and black olives. Any small, compact pasta may be used. from Cooking Light

Yield: 2 servings ( Serving Size: servings )
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  • 1 tablespoon(s) chopped fresh basil
  • 1/4 cup(s) chopped fresh flat-leaf parsley
  • 2 tablespoon(s) chopped pitted picholine olives
  • 1/4 cup(s) chopped prosciutto (about 1 ounce)
  • 1 tablespoon(s) extra-virgin olive oil
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/4 cup(s) grated Parmigiano-Reggiano cheese (1 ounce)
  • 3 tablespoon(s) red wine vinegar
  • 1/8 teaspoon(s) salt
  • 2 teaspoon(s) sugar
  • 2 cup(s) uncooked cavatelli
  • 1 tablespoon(s) whole-grain Dijon mustard


  1. Combine the first 7 ingredients in a medium bowl, stirring well with a whisk; set aside.

  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain. Add pasta, parsley, and remaining ingredients to vinegar mixture; toss well to coat. Cover and chill.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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