Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
35 Mins
Total Time
35 Mins
Serves 8 (serving size: about 1 cup)

This mayonnaise-based pasta salad veers from the traditional with salty Italian ham, nutty asparagus, and a generous grinding of pepper.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water; drain.

Step 2

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan. Drain prosciutto on paper towels. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.

Step 3

Combine mayonnaise, lemon rind, tarragon, juice, pepper, and salt in a large bowl; stir well. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.

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Ratings & Reviews

Delightful flavor! Crisp and tasty!

November 13, 2016
I SO enjoy this refined twist on pasta salad. Its a light, clean, and delicious dish! One of my favorite to bring to potlucks, and a staple at home. YUM!

AMChrobak's Review

April 27, 2014
We've done variations on this recipe a handful of times, and it always comes out delicious!

kristen12345's Review

March 24, 2013

Adshehan's Review

July 14, 2012

liafinney's Review

July 11, 2012

BrianandKelsey's Review

June 15, 2012
Strange combination of flavors...tasted a bit off

JillyBurke's Review

June 10, 2012
Delicious combination of subtle flavors. Great for a summer night.