Prosciutto and Picholine Pasta Salad

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

Preparation

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.