I took this to a Memorial Day BBQ and everyone RAVED!! I used the last reviewers idea of adding smoked mozzarella, which added a great flavor. I also added some chopped plum tomato and omitted the black olives because a lot of people don't like them. It was tangy and sweet and absolutely fabulous!
Prosciutto and Picholine Pasta Salad
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.
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- Calories: 430
- Calories from fat: 29%
- Fat: 13.8g
- Saturated fat: 4g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 1.4g
- Protein: 17.1g
- Carbohydrate: 57g
- Fiber: 2.9g
- Cholesterol: 18mg
- Iron: 3.6mg
- Sodium: 846mg
- Calcium: 202mg
- 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
- 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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