Prosciutto is an Italian ham that's air-cured with salt and seasonings pressed into the densely textured meat. The best prosciutto sold in the United States comes from the Parma area of Italy; it is made from larger pork legs than American prosciutto and is aged longer. Serve this pasta salad with cantaloupe slices—a common partner for prosciutto—to cap off your meal.
Prep: 11 minutes; Cook: 14 minutes
1 3/4 cups uncooked multigrain penne
2 cups baby spinach
8 jalapeño-stuffed green olives, sliced
2 ounces thinly sliced prosciutto, chopped
2 tablespoons chopped fresh oregano
1 tablespoon extra-virgin olive oil
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.
While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.
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I love the bold flavors of this super-simple pasta salad. Made as written the first time and it was a solid recipe. Every time since, we have added about 4 more olives, a little more feta, and a dash of crushed red pepper. So good!