Prosciutto and Spicy Green Olive Pasta Salad

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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 36%
  • Fat: 9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 12g
  • Carbohydrate: 32.6g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 2.1mg
  • Sodium: 585mg
  • Calcium: 83mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.
  2. 2. While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.
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