Prosciutto And Picholine Pasta Salad
- 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
- 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.
fresh basil, red wine vinegar, extravirgin olive oil, wholegrain, sugar, freshly ground black pepper, salt, cavatelli, parsley, cheese, picholine
Taken from www.myrecipes.com/recipe/prosciutto-picholine-pasta-salad (may not work)