Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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

David Bonom
Recipe by Cooking Light June 2012

Gallery

Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

208 calories; fat 7g; saturated fat 1.9g; mono fat 1.8g; poly fat 2.3g; protein 9.3g; carbohydrates 27.9g; fiber 2.5g; cholesterol 15mg; iron 2.5mg; sodium 367mg; calcium 86mg.
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