Black Pepper Pasta Salad With Prosciutto, Asparagus, And Romano

• 8 ounces uncooked cavatappi pasta or elbow macaroni
• 3 cups (1 1/2-inch) slices asparagus (about 1 pound)
• 1 teaspoon olive oil
• 2 ounces prosciutto, chopped
• 1/2 cup thinly sliced shallots
• 6 tablespoons light mayonnaise
• 1 teaspoon grated lemon rind
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• Dash of salt
• 1 cup diced tomato
• 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water; drain.
2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan. Drain prosciutto on paper towels. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.
3. Combine mayonnaise, lemon rind, tarragon, juice, pepper, and salt in a large bowl; stir well. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.

cavatappi pasta, olive oil, shallots, light mayonnaise, lemon rind, tarragon, lemon juice, freshly ground black pepper, salt, tomato, romano cheese

Taken from www.myrecipes.com/recipe/black-pepper-pasta-salad (may not work)