Name: Prosciutto and Picholine Pasta Salad
Yield: 2 servings (serving size: 1 1/2 cups)
Ingredients: 1 tablespoon chopped fresh basil; 3 tablespoons red wine vinegar; 1 tablespoon extravirgin olive oil; 1 tablespoon whole-grain Dijon mustard; 2 teaspoons sugar; ¼ teaspoon freshly ground black pepper; .13 teaspoon salt; 2 cups uncooked cavatelli; ¼ cup chopped fresh flat-leaf parsley; ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese; ¼ cup chopped prosciutto (about 1 ounce); 2 tablespoons chopped pitted picholine olives

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healingbirth

05/26/2009

I took this to a Memorial Day BBQ and everyone RAVED!! I used the last reviewers idea of adding smoked mozzarella, which added a great flavor. I also added some chopped plum tomato and omitted the black olives because a lot of people don't like them. It was tangy and sweet and absolutely fabulous!

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Prosciutto and Picholine Pasta Salad

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