Prosciutto and Picholine Pasta Salad

Prosciutto and Picholine Pasta Salad
Photo by Karry Hosford

Ingredients

  • 2 cups uncooked cavatelli
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon whole-grain Dijon mustard
  • 1/8 teaspoon salt
  • 1 tablespoon extravirgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped prosciutto (about 1 ounce)
  • + 17 more ingredients
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped prosciutto (about 1 ounce)
    • 2 tablespoons chopped pitted picholine olives
    • ¼ cup chopped fresh flat-leaf parsley
    • 3 tablespoons red wine vinegar
    • 1/8 teaspoon salt
    • 1 tablespoon whole-grain Dijon mustard
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • 2 teaspoons sugar
    • 3 tablespoons red wine vinegar
    • 2 cups uncooked cavatelli
    • 2 teaspoons sugar
    • 1 tablespoon chopped fresh basil
    • 2 tablespoons chopped pitted picholine olives

Combine the first 7 ingredients in a medium bowl, stirring well with a whisk; set aside. 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.

View full recipe at My Recipes

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