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.
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
How to Make It
Combine the first 7 ingredients in a medium bowl, stirring well with a whisk; set aside.
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.
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