Prosciutto and Picholine Pasta Salad

Karry Hosford

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.

Yield: 2 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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.
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