Prosciutto and Spicy Green Olive Pasta Salad

Prosciutto and Spicy Green Olive Pasta Salad Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 14 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note