Prosciutto and Picholine Pasta Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
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. 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 |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
2 cups uncooked cavatelli |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
1/4 cup chopped prosciutto (about 1 ounce) |
2 tablespoons chopped pitted picholine olives |
Directions:
1. Combine the first 7 ingredients in a medium bowl, stirring well with a whisk; set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain. Add pasta, parsley, and remaining ingredients to vinegar mixture; toss well to coat. Cover and chill.
|
|