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Prosciutto and Picholine Pasta Salad

Karry Hosford
Yield 2 servings (serving size: 1 1/2 cups)
Full-flavored ingredients, such as olives, Dijon mustard, prosciutto, and Parmigiano-Reggiano cheese, lend this pasta Medi-terranean presence. Cavatelli are short, tight pasta shells; any small, compact pasta, such as mini penne, will also work.

Ingredients

  • 1 tablespoon chopped fresh basil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cups uncooked cavatelli
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped prosciutto (about 1 ounce)
  • 2 tablespoons chopped pitted picholine olives

Nutrition Information

  • calories 430
  • caloriesfromfat 29 %
  • fat 13.8 g
  • satfat 4 g
  • monofat 7.5 g
  • polyfat 1.4 g
  • protein 17.1 g
  • carbohydrate 57 g
  • fiber 2.9 g
  • cholesterol 18 mg
  • iron 3.6 mg
  • sodium 846 mg
  • calcium 202 mg

How to Make It

  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.