Prosciutto and Picholine Pasta Salad

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; ⅛ 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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1 Review

Full-flavored ingredients, such as olives, Dijon mustard, prosciutto, and Parmigiano-Reggiano cheese, lend this pasta Medi-terranean presence. Cavatelli are short, tight pasta shells; any small, compact pasta, such as mini penne, will also work.

By Mike Wilson

Recipe by Cooking Light August 2004

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Prosciutto and Picholine Pasta Salad

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Prosciutto and Picholine Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Prosciutto and Picholine Pasta Salad