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Prosciutto and Spicy Green Olive Pasta Salad

Photo: Oxmoor House
Prep time 11 mins
Cook time 14 mins
Yield 4 servings (serving size: about 1 1/2 cups)
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

Ingredients

  • 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

Nutrition Information

  • calories 235
  • caloriesfromfat 36 %
  • fat 9 g
  • satfat 2.3 g
  • monofat 3.8 g
  • polyfat 1.9 g
  • protein 12 g
  • carbohydrate 32.6 g
  • fiber 5.2 g
  • cholesterol 13 mg
  • iron 2.1 mg
  • sodium 585 mg
  • calcium 83 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.

  2. While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.

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